Lemon coconut layered cake

Have a blast of flavours this Christmas with this zesty lemon coconut layered cake. It may be an elaborate preparation but you are sure to impress everyone who takes a bite of this beauty.

2 cups all purpose flour
1 tbsp baking powder
½ tsp salt
120g unsalted Butter
1 ½ cups sugar
3 eggs
1 cup milk
1 tsp vanilla essence
For coconut lemon curd:
1 cup sugar
1 tbsp corn flour
1 tsp lemon zest
½ tsp salt
8 egg yolks
¾ cup lemon juice
8 tbsp unsalted butter
1 cup grated coconut (microwaved to remove the water content)
For buttercream:
200 gms butter at room temperature
½ kg icing sugar
A pinch of salt

Pre-heat the oven to 180°C 
Grease two pans of 8 inch diameter and spread the butter paper 
Mix flour, baking powder, and salt and keep aside. 
Blend butter and sugar
To it add eggs and whisk well 
To this, add milk and vanilla essence and blend well
Part the mixture into two baking pans and bake in the pre-heated oven for 30-35 min 
To prepare lemon coconut curd, in a sauce pan mix together sugar, corn flour, lemon zest, and salt
To this, add egg yolks and lemon juice and whisk thoroughly
To it add the butter and cook on low flame, stirring continuously till the butter melts
When the mixture thickens, remove it from the flame, filter it and add grated coconut into it
This is lemon coconut curd
To make the butter cream, blend butter, sugar, and salt using a hand mixture until it is frothy
Finally, place a cake on the cake plate and spread lemon coconut curd over it
Keep the next cake over it and cover the whole cake with butter cream
Decorate the cake with grated coconut.

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