1-Getting started: Getting started with this lemon coconut cake is as fun as it is rewarding, and it all begins with preheating your oven. First, set it to 350°F and line three 9-inch round cake pans with parchment paper to prevent sticking. In one bowl, whisk together the dry ingredients including sifted cake flour, baking powder, baking soda, and salt until well combined.

2-Mixing liquids: Next, in another bowl, mix the canned coconut milk with buttermilk, both at room temperature, to create a smooth liquid base. For the wet mixture, cream the unsalted butter with granulated sugar and packed light brown sugar until fluffy, then add the large eggs and pure vanilla extract one at a time, blending after each addition. If you’re using optional coconut extract, stir it in here for extra flavor.

3-Combining ingredients: Now, alternately add the dry ingredients and the milk mixture to the wet ingredients, folding gently to keep the batter light. Once mixed, fold in the sweetened shredded coconut for that signature texture. Divide the batter evenly among the pans and bake for 22 to 25 minutes, or until a toothpick comes out clean. Let the cakes cool completely before moving on.

4-Frosting and assembly: For the frosting, beat the full-fat brick cream cheese and unsalted butter until smooth, then incorporate confectioners’ sugar, coconut milk or heavy cream, pure vanilla extract, and salt until fluffy. To assemble, level the cake layers, spread frosting and homemade lemon curd between them, frost the outside, and garnish with toasted shredded coconut and lemon slices. Finally, chill the cake for at least 45 minutes before serving to set everything perfectly. The total preparation takes about 4 hours, including 35 minutes of active time, 25 minutes of baking, and cooling.