2 ¼ c all purpose flour
¾ c shredded sweetened coconut
3 tsp baking powder
½ tsp salt
¾ c unsalted butter at room temperature
1 ½ c granulated sugar
2 tsp vanilla
400 ml can coconut milk
Honey Vanilla Icing
½ c unsalted butter at room temperature
3 ½ c icing sugar, sifted
1 tbsp honey
2 tsp vanilla
2 – 550 ml jars store bought lemon curd about 2 cups
1 cup desiccated sweetened coconut, toasted
Preheat oven to 350 degrees. Lightly butter 2 8 inch round cake pans. Line bottoms with circles of lightly buttered waved paper or parchment paper. In a bowl, using a fork, stir flour with coconut, baking powder, and salt until evenly mixed. In a large bowl, using an electric mixer, beat butter with sugar for 3 minutes. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, gradually beat in half of the flour mixture, then 1 cup coconut milk (save rest of coconut milk for icing), ending with flour mixture. Divide batter between prepared pans, smooth tops.
Bake in center of oven until a cake tester inserted in center comes out clean, 30 -40 minutes. Cool in pans on a rack for 10 minutes. Run a knife around inside edge of pans. Turn cakes onto rack, to cool completely. Cakes will keep well at room temperature overnight.
For icing, in a large bowl, using an electric mixer, beat butter until creamy (2-3 mins) Gradually beat in icing sugar, scraping down the sides as needed. Mixture will be dry at this point. Beat in honey, vanilla, and ¼ cup coconut milk. Beat until smooth. Refigerate icing at least one hour before spreading on cake.
To ice, slice each cake into half horizontally. Place bottom layer on a cake plate. Spread with 2/3 c lemon curd nearly to edge. Repeat with remaining cake layers and curd, ending with cake. Spread icing over top and sides of cake. Press toasted coconut into icing onto sides of cake. Cake is easier to cut if refrigerated overnight. It will keep well covered and refrigerated for up to 3 days.