Preheat oven to 325 degrees. Grease and flour three 8 inch cake pans

In a small bowl , combine eggs, coconut milk, oil, & coconut extract. Blend with a fork and set aside.

Put the dry ingredients, cake flour, sugar, baking powder and salt into the bowl of your mixer and whisk for at least 30 seconds to blend the ingredients.

With the mixer on low speed gradually increasing to medium speed gradually add the slices of butter to the dry ingredients a few pieces of butter at a time. Beat until the dry ingredients are crumbly and moistened. Scrape the sides and bottom of the bowl, there should be no spots of dry flour in the bowl.

SLOWLY add approximately ½ of the egg mixture to the dry ingredients and beat for 1 ½ minutes. Scrape the bottom and sides of the bowl then add the remaining egg mixture in 2

pourings, scraping the bowl and beating for 20 seconds after each addition.

Bake at 325 degrees for 25 - 30 minutes or until a toothpick comes out clean or with just a few crumbs attached.

Makes about 6 ½ cups batter

Combine sugar, cornstarch and water in a saucepan over medium heat. Stir constantly, until mixture thickens and comes to a boil (3-4 minutes). Boil, stirring, for 1 minute more.. Remove the pan from the heat.

Spoon about ½ cup of the hot mixture into a small bowl with egg yolks and stir quickly until combined. Continue stirring, while pouring the egg mixture back into the saucepan.

Return pan to medium heat and cook, stirring, until the curd is thickened and lemon colored (1-2 min). Remove from heat and stir in the butter, lemon juice, and lemon zest.-- Let the lemon curd cool, then press plastic wrap onto the surface, this will prevent a skin from forming on the top. Refrigerate.

Chill the mixing bowl and beaters (for hand mixer) or whisk attachment (for stand mixer) in the freezer for 10 minutes. Pour the whipping cream, powdered sugar and vanilla into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed.

Beat until the cream begins to thicken (after approx. 1 ½ minutes) and soft peaks form….peaks that slightly bend over. Watch closely as this happens quickly. Do not over beat or it will turn into butter.

Gently fold ½ c. (134g) chilled lemon curd into the prepared whipped cream.

You will have leftover lemon curd which you can use to glaze your cake layers before spreading with lemon whipped cream filling.

Add the butter to the mixing bowl and beat until smooth.

Add the cream cheese that has been cut into small to medium size pieces, beating with the butter until well blended and smooth.

Add the coconut extract.

Slowly add the powdered sugar, beating until smooth. Don't beat too long or above medium speed. (The longer you beat, the softer this frosting becomes).

Use the frosting while it is still chilled. If it becomes too soft, refrigerate until it firms up a bit.

Pipe a dam of coconut cream cheese frosting on the bottom layer (about ¼ inch within the edge of the cake) before glazing the layer with a thin layer of lemon curd.

Spread the layer with lemon whipped cream filling.

Add the next layer and repeat.

After the three layers are filled and stacked, frost the cake with coconut cream cheese frosting.

Press the flaked coconut into the frosting, completely covering it.

Garnish with lemon slices.