Ingredients

For the cake:

• 3 cups self-rising flour
• 1 cup salted butter, softened
• 1 1/2 cups sugar
• 4 large eggs, at room temperature
• 1 cup coconut milk (use real coconut milk, not a piña colada base mix)
• 1 tablespoon lemon juice, squeezed from a lemon (do not use bottled lemon juice)

For the filling:

• 1 cup sugar
• 1 stick salted butter, melted
• 1 cup light cream
• 3 large egg yolks (reserve the whites for frosting, if making)
• 1 1/2 cups sweetened flaked coconut

For the frosting:

• 1/2 cup sugar
• 1/3 cup light corn syrup
• 2 tablespoons coconut milk
• 1/2 teaspoon vanilla
• 3 large egg whites (reserve the yolks for filling, if making)
• Flaked coconut, for dusting on top and sides of cake, or on the tops of cupcakes

Description

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