Lemon Coconut Layer Cake Recipe

 Ingredients:

**For the Cake:**
– 2 1/2 cups all-purpose flour
– 2 1/2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 1/2 cup vegetable oil
– 1 1/2 cups granulated sugar
– 1/2 cup sour cream
– 4 large eggs
– 1 teaspoon vanilla extract
– 3/4 cup coconut milk

**For the Lemon Curd Filling:**
– 3/4 cup fresh lemon juice (about 3-4 lemons)
– 1 tablespoon lemon zest
– 3/4 cup granulated sugar
– 3 large eggs
– 1/2 cup unsalted butter, cubed

**For the Frosting:**
– 1 cup unsalted butter, at room temperature
– 4 cups powdered sugar
– 1/4 cup coconut milk
– 1 teaspoon vanilla extract

**For the Topping:**
– 1 cup toasted coconut flakes

#### Instructions:

**1. Make the Cake:**
– Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
– In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
– In a large bowl, beat the butter and oil together until creamy. Gradually add the sugar, beating until light and fluffy.
– Beat in the sour cream, then add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
– Add the dry ingredients to the wet ingredients in three additions, alternating with the coconut milk. Begin and end with the dry ingredients.
– Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

**2. Make the Lemon Curd:**
– In a medium saucepan, combine the lemon juice, lemon zest, sugar, and eggs. Cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon (about 10 minutes).
– Remove from heat and whisk in the butter until smooth. Pour the lemon curd into a bowl, cover with plastic wrap, and refrigerate until cool.

**3. Make the Frosting:**
– In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, beating until smooth.
– Beat in the coconut milk and vanilla extract until well combined.

**4. Assemble the Cake:**
– Place one cake layer on a serving plate. Spread a layer of lemon curd over the top. Repeat with the second layer of cake and lemon curd. Top with the third cake layer.
– Frost the top and sides of the cake with the coconut frosting. Press the toasted coconut flakes onto the sides and top of the cake.

**5. Chill and Serve:**
– Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld. Slice and enjoy!

This recipe should give you a cake similar to the one in the image with layers of cake, lemon filling, and a coconut touch. Enjoy your baking!