Coconut Custard Cake


1 cup unsweetened coconut milk½ cup full fat sour cream½ cup veg oil½ cup unsalted butter, at room temperature2 cups sugar4 large eggs, separated2 tsp vanilla extract1 ¼ tsp baking powder½ tsp baking soda3 cups all-purpose flour½ tsp kosher salt (or Secret Stash coconut masala salt) Coconut Custard:
1 ½ cups whipping cream¼ cup coconut milk2/3 cup sugar2 tsp vanilla extract (or 1 scraped vanilla bean)2 ½ cups toasted sweetened flaked coconut10 tbsp unsalted butter3 ½ tbsp cornstarch3 ½ tbsp water1/3 cup full fat sour cream Frosting:
2 8oz packages cream cheese at room temperature1 stick unsalted butter at room temperature1 1/2 cups icing sugar2 tbsp fresh lemon or lime juicezest of 1 lemon or lime2 cups toasted coconut for sides of cake  (optional)

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