Coconut Cake With Sour Cream And Lemon Curd

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   So Easy Filling -

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   1. Combine ingredients.

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   2. Set aside.

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   Lemon Curd -

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   1. Combine egg yolks, sugar and lemon juice in saucepan. 2. Cook over low heat until mixture coats back of spoon, about 10 min.

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   3. Stir in butter and rind. 4. Cover and cool completely

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   Cake - 350 degrees

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   1. Grease and flour 3(9 inch) pans

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   2. Cream butter.

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    3. Add sugar and continue beating until light and fluffy.

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    4. Add eggs, one at a time

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    5. Add milk and flour alternately. Always begin and end with dry ingredients.

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    6. Add extracts

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    7. Bake 350 degrees for 25 to 30 minutes.

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    8. Cool completely

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    Frosting

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    1. Combine all ingredients except extracts in saucepan or top of double boiler. (Do not let bottom of double boiler touch the water or your frosting will be grainy. I don't know why it does this but it will ruin your frosting. I am speaking from experience.)

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    2. Beat with electric mixer on high speed for 7 min.

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    3. Add extracts.

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    Assembly

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    1. Use a wooden skewer to poke holes approximately 1/2 inch all over layer. When I used a wooden spoon it was easier to getn the filling into the layers but the cake fell apart when slicing.

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    2. Spread 1/3 of filling over cake layer and using an offset spatula gently force filling into holes. (This may take just a little of time and patience)

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    3. Spread 1/3 of lemon curd over filling (I found that if you place each layer in the freezer for a few minutes the lemon curd is easier to spread)

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    4. Continue this layering on all three layers.

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    5. Frost

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    6. Sprinkle sides and top of cake with additional coconut

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    7. For garnish I have added candied lemon slices

* Per serving · 4 servings · Values may vary.