Ingredients

The following ingredients have 8 Servings
  • 1 box of white cake mix (plus the egg whites and oil required for baking)
  • 1 cup full fat coconut milk
  • 1 tsp coconut extract
  • 1 1/2 cup shredded coconut (divided)
  • 20 oz. lemon curd
  • 1 cup butter (softened)
  • pinch salt
  • 1 tsp coconut extract
  • 2 1/2 cups powdered sugar
  • 2 to 3 tbsp full fat coconut milk
  • peeps
  • chocolate eggs

Instruction

  • Preheat oven to 350 degrees F. Lightly grease two 8 inch cake pans and line the bottoms with parchment paper.
  • Combine the cake mix, coconut milk, egg whites and oil in the bowl of your stand mixer and beat on low for 30 seconds, then medium for 2 minutes. Add the coconut extract and 1/2 cup of shredded coconut to the batter, stir to combine. Divide mixture between the two pans (batter will be thick), and spread evenly. Bake for 30 to 33 minutes, or until cake springs bake when gently pushed. Let cool for 15 minutes in pan before placing on wire rack to cool completely.
  • Meanwhile spread the remaining 1 cup of shredded coconut on a parchment lined baking sheet and bake at 350 degrees for 6 to 7 minutes, stirring halfway through. Remove from oven and let cool.
  • Once cake is cool cut each layer in half (I froze my layers to make them easier to cut). Spread 1/3 of the lemon curd on each layer, then top with the last layer of cake.