Lemon Coconut Cake

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Ingredients

3 cups (315g) sifted cake flour (spooned & leveled)*
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (120ml) canned coconut milk, at room temperature*
1/2 cup (120ml) buttermilk, at room temperature*
1 and 1/2 cups (340g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1/2 cup (100g) packed light brown sugar
5 large eggs, at room temperature
1 Tablespoon (15ml) pure vanilla extract
optional: 1 teaspoon coconut extract (I prefer the cake without it, but it’s still tasty!)
6 ounces sweetened shredded coconut (about 2 loosely packed cups)
1 and 1/2 cups homemade lemon curd (full recipe)
8 ounces (226g) full-fat brick cream cheese, softened to room temperature
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
3 cups (360g) confectioners’ sugar
2 Tablespoons (30ml) coconut milk or heavy cream
1 teaspoon pure vanilla extract
pinch salt
topping: toasted (or not!) sweetened shredded coconut and lemon slices for garnish

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