Coconut Lemon Curd Milk Cake

Lemon Curd

1. Juice and zest the lemons and add it into a small pot.
2. Add the 3 egg yolks and sugar. Let the mixture come to a thick liquid till it’s smooth on a medium low flame (5-10 minutes).
3. Turn off the flame and add your cubed butter. Mix the curd till it’s nice and smooth.
4. Add a layer of plastic wrap on top. Refrigerate overnight and use the next day. Store in a tightly sealed jar for up to a year.

Cake

1. Pre-heat the oven to 350 degrees.
2. Separate the eggs into yolk and egg whites.
3. Whisk together the egg yolks and sugar until pale and fluffy.
4. Add the milk and vanilla and mix again.
5. In a separate bowl, mix the flour, baking powder, and salt together.
6. Combine the dry ingredients along with the wet.
7. In a separate bowl whisk up the egg whites and begin to fold it into the cake batter.
8. Add the cake batter on top into the pan.
9. Bake at 350 degrees for 23 minutes. Let cool completely.

Milk

1. In a bowl, combine the coconut milk, whole milk, and condensed milk.

Assembly

1. Poke holes with a fork all around the cake.
2. Add the milk mixture and let it set a minimum of 2 hours, best overnight.
3. Make your whip cream, slice, pipe some more cream, garnish with any toppings!