Tropical Coconut Layer Cake with Lemon Curd Filling and Strawberry Frosting

1.Preheat the oven to 350°F (175°C). Grease and flour three 8-inch (20 cm) round cake pans and line the bottoms with parchment paper rounds.

2.In a medium bowl, whisk together the sifted flour, baking powder, baking soda, and salt. Set aside.

3.In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 4-5 minutes.

4.Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and coconut extract until combined.

5.Reduce the mixer speed to low. Alternately add the dry ingredients and coconut milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined after each addition. Fold in the toasted shredded coconut gently with a spatula.

6.Divide the batter evenly among the prepared cake pans and smooth the tops with an offset spatula.

7.Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pans halfway through baking for even cooking.

8.Remove cakes from the oven and allow them to cool in the pans for 10 minutes. Then invert onto wire racks and peel off parchment paper. Cool completely before assembling.

9.To prepare the lemon curd filling: In a medium heatproof bowl, whisk together egg yolks, sugar, lemon juice, and lemon zest.

10.Place the bowl over a pot of simmering water (double boiler), making sure the bottom of the bowl does not touch the water. Stir constantly until the mixture thickens and reaches about 170°F (77°C), about 8-10 minutes.

11.Remove from heat and immediately whisk in the butter pieces until smooth. Strain the curd through a fine sieve into a clean container. Cover with plastic wrap directly on the surface and refrigerate until chilled and set, at least 2 hours.

12.To prepare the strawberry frosting: Beat the softened butter on medium speed until creamy, about 2 minutes.

13.Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until incorporated.

14.Add the pureed strawberries, vanilla extract, and a pinch of salt. Increase speed to medium-high and beat until light and fluffy, about 3-4 minutes.

15.If the frosting is too soft, refrigerate for 15-20 minutes before using. If too stiff, add a teaspoon of milk to loosen.

16.To assemble the cake: Place one cake layer on a serving plate or cake stand. Spread a generous layer of chilled lemon curd evenly over the top.

17.Add the second cake layer and repeat with lemon curd filling.

18.Top with the third cake layer. Spread the strawberry frosting evenly over the top and sides of the cake.

19.Garnish the top with additional toasted shredded coconut and fresh strawberries as desired.

20.Refrigerate the cake for at least 1 hour before serving to set the frosting and filling.

21.Bring the cake to room temperature about 30 minutes before serving for the best flavor and texture.