Holy Easter Bunny am I late on posting this! I accidentally left Chris’s camera at his aunts house on Easter day… whoops! I don’t like posting anything with out pictures, hence the lack of posting this week, but don’t worry, I have lots of good things in store for you!

So for Easter it was my job to bring the dessert. YES! That is one thing I can do successfully…or so I thought. My idea was to make this gorgeous coconut cake filled with lemon curd and topped with 7 minute frosting. In the end, the cake did work. BUT IT TOOK ME 3 ATTEMPTS! Talk about frustrating! I couldn’t tell what I was doing wrong! Was it the baking powder? Was it the oven? Was it my grandmothers ancient cake pans? I had never been more frustrated in my life! In the end, I bought new baking powder, baked the cake in a regular sheet pan, and excluded the coconut milk, which finally brought a successful cake! Talk about dedication! But you would have done the same thing if you had to bake for family, right? Or am I just crazy? Yea, I am crazy about serving perfect cake. And not to mention, Chris’s aunt is a phenomenal cook and chef, so the pressure was really on! I think in the end, the cake turned out as cute and pretty as I had imagined it in my head. The pink frosting really set this cake apart from any typical coconut cake and the lemon curd filling….need I say more?

I followed Paula Deen’s recipe for a coconut cake and used store bought lemon curd for my cake. I also used her 7 minute frosting, which for those of you who are unfamiliar with that kind of frosting, I encourage you to try it. It looks marshmellowie but it doesn’t taste like it at all. It has a fluffy consistency, a little sticky, and a lot of fun to it. I would definitely make this frosting again for cupcakes! Also, for my cake to finally be successful, I used coconut extract instead of coconut milk. I used the amount suggested on the extract bottle for coconut cake. It turned out great!
Here is the link to Paula Deen’s Coconut cake recipe!

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