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- 2 3/4 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 2 cups sugar
- 3 eggs
- 3/4 cup buttermilk
- 1 cup coconut milk (canned or fresh)
- 2 teaspoons grated lemon zest (about 2 lemons)
- 2 teaspoons vanilla extract (or 1 teaspoon lemon extract)
- 1 cup lemon curd
- 1/3 cup dried cranberries, soaked in 1/4 cup bourbon or brandy, drained
- Whipped Cream Frosting
- 2 cups sweetened flaked coconut (toasted, if desired)
- 1. Preheat oven to 350°.
- 2. Lightly grease and flour 2 (9-inch) cake pans; line bottoms with wax paper, and set aside.
- 3. Sift together first 4 ingredients in a large bowl.
- 4. Cream together butter and sugar in a separate large bowl at high speed with an electric mixer until creamy, about 2 minutes. Add eggs, 1 at a time, mixing well after each addition, and beat 2 more minutes or until light and fluffy.
- 5. Stir together buttermilk and next 3 ingredients in a separate bowl.
- 6. Mix flour and milk mixtures alternately into egg mixture, beginning and ending with flour mixture, scraping down the side of the bowl between each addition. (Be careful not to overmix.)
- 7. Spoon batter evenly into prepared pans, and gently smooth the top with a rubber spatula. Bake at 350° for 30 to 35 minutes or until cakes have risen and a wooden pick inserted in center comes out clean.
- 8. Remove cakes from oven, and cool for 15 minutes in pans on a cooling rack. Turn cakes out of pans onto rack, and let cool completely before frosting.
- 9. Place 1 layer on a cake plate with the flat (bottom) side up. Spread lemon curd evenly over cake. Sprinkle cranberries evenly over lemon curd. Spread 1 cup Whipped Cream Frosting over lemon curd and cranberries, and sprinkle with 1/2 cup coconut.
- 10. Top with second layer, and spread the top and sides of cake with remaining frosting. Press remaining coconut evenly around cake.