~Lemon Coconut Cake~

Cake: 

1 pack of Lemon Supreme Cake mix of your choice 

1 can Evaporated milk 

1/2 coconut milk 

1/2 cup oil 

1 tbsp Lemon zest 

Icing: 

1 cup Powdered/icing sugar 

1 cup heavy whipping cream 

3 tbsp chilled coconut milk fat (It’s the coconut milk cream that floats on top of the can) 

1/2 tbsp vanilla flavoring 

2-3 drops of coconut extract (for extra-flavor- optional)

Method: 

1. Mix the pack of lemon cake mix+ 1 can of evaporated milk+ 1/2 can of coconut milk+ Oil 
2. Whisk the batter till its the right consistency and divide it up in 3 baking pans of equal size. I used 3 6x9inch pans to avoid cutting the layers up later on… (Don’t forget to coat the pans with oil and sprinkle some flour to avoid the cakes sticking to the pan) 
3. Bake on 350 for approximately 30 mins or the cakes start coming off the edges of the pan. 
4. Cool to room temperature. 

Whipped Icing: 

1. Mix the heavy whipping cream+ Icing sugar+ Coconut Milk fat and the coconut essence (optional). 
2. Start whipping the mixture till stiff peak forms. (~1-2 minutes) 
3. Let the icing cool for about 30 minutes before icing the cakes. 

Icing Method: 

1. Take 1 of the cake layers and spread 1 layer of lemon curd evenly. 
2. Ice the layer well and place another layer of cake on top. 
3. Repeat with the lemon curd and the icing. 
4. You can also spread the lemon curd on top of the final icing layer as a decorative coat. 
5. Decorate with lemons, flowers or anything of your choice! 
6. Enjoy 🙂 

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