Lemon curd and coconut is a perfect combination in this stunning mile high cake!

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Lemon curd:
3 large eggs
3 large egg yolks
1⁄2 cup sugar
1⁄3 cup lemon juice
1 teaspoon grated lemon zest
6 tablespoons salted butter, softened

1 1⁄2 cups salted butter, softened
3 cups sugar
8 large eggs
1 teaspoon vanilla extract
2 cups buttermilk
5 cups all purpose flour
1 teaspoon baking soda

1 1⁄2 cups sugar
3 large egg whites
1⁄3 cup water
2 teaspoons light corn syrup
1⁄4 teaspoon cream of tartar
1 teaspoon vanilla extract
2 cups coconut flakes
1⁄2 cup coconut flakes, toasted in a dry pan

  1. To make the lemon curd, place eggs, yolks, sugar, lemon juice, and zest in a metal bowl.
  2. Stir well and place on top of a double boiler.
  3. Whisk until the curd starts to thicken, about 6–7 minutes.
  4. Remove from heat and stir in the butter.
  5. Allow to cool.
  6. For the cake: Preheat the oven to 350°F.
  7. Beat butter and sugar light and creamy in a large bowl using a mixer.
  8. Add the eggs, 1 at a time, mixing well between each egg.
  9. Add vanilla and buttermilk and stir well.
  10. Stir in flour and baking soda, and mix until you have a smooth batter.
  11. Spoon into 3 greased 6-inch cake pans.
  12. Bake for about 30 minutes or until a wooden skewer comes out clean. Allow to cool.
  13. For the frosting: Whisk sugar, egg whites, water, corn syrup, and cream of tartar in a large metal bowl.
  14. Place in a double boiler.
  15. Use a hand mixer and beat until the mixture is thick and creamy.
  16. Take it off the heat, add vanilla, and beat until cool.
  17. To assemble: Use a long knife and cut each layer of cake in half horizontally
  18. Add 1⁄4 of the curd. Place the other cake on top.
  19. Continue with all 3 cakes
  20. Spread the frosting all over the cake and press coconut flakes all over it
  21. Sprinkle with the toasted coconut flakes.
  22. Keep the cake in your fridge until serving.


I always search through Etsy for beautiful vintage items to use as cake decor!

Lemon curd and coconut is a perfect combination in this stunning mile high cake!
Photography by Hector Sanchez

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