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1
To prepare the batter, beat the soft butter with a wooden spoon until foamy.
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2
Incorporate the powdered sugar in two additions.
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3
Beat the eggs with the 2 egg yolks with a fork in another bowl.
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4
Add the eggs gradually to the butter mixture, beating until the eggs are completely incorporated and the mixture is creamy and foamy.
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5
Sift the flour with the potato starch and add it the batter with the grated peel of 1 lemon by folding them carefully.
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6
Line a 20 centimeter cake pan with wax paper and add the batter.
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7
Bake at 180C for approximately 1 hour.
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8
Remove the cake from the oven and cool completely before adding the filling.
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9
To prepare the filling, place the cornflour and the sugar in a bowl.
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10
Heat the coconut milk in a medium saucepan and add the seeds from the vanilla bean.
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11
Pour the coconut milk in the bowl with the cornflour and sugar, beat the mixture with a whisk.
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12
Place the mixture in the saucepan and bring it to a boil, as soon as it begins to thicken remove it from the heat, allow the mixture to cool, stirring often.
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13
When the mixture has cooled, cover with plastic wrap and refrigerate.
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14
Whip the cream with the honey, then incorporate the whipped cream into the coconut cream prepared earlier and use it as a filling for the cake.
