Ingredients
The following ingredients have 4 Servings
- 5 egg yolks, (separated and room temperature)
- 3 tablespoons unsalted butter, (softened and cubed )
- ¼ cup lemon juice
- ½ cup sugar
- 2 teaspoons lemon zest
- pinch salt
- 2 cups sugar
- ½ cup vegetable oil
- ½ cup unsalted butter, (softened)
- 5 eggs, (separated and at room temperature)
- 1 teaspoon coconut extract
- 1 teaspoon lemon extract
- 1 teaspoon lemon zest
- 2 ¼ cups cake flour or all purpose gluten free flour ((I used and recommend Cup 4 Cup gluten free flour))
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup canned coconut milk
- 1 cup sweetened shredded coconut
- ¼ teaspoon cream of tartar
- 4 ounces cream cheese, (softened)
- ½ cup powdered sugar
- ¼ cup heavy cream
- 1 teaspoon lemon zest
- ½ teaspoon lemon extract
- 8 ounce tub whipped topping (3 cups Cool Whip), (see recipe notes for substitution )
- sweetened shredded coconut, fresh lemon slices, (for decorating)
