Lemon Coconut Cake

If you are making the lemon stuffed coconut macaroons prepare according to that recipe post First prepare your coconut cake layers by greasing & parchment lining 4-7″ cake pans Preheat the oven to 350°F Place all of the cake ingredients including the oranges into a food processor and processor until smooth batter (about 20 seconds) Add the coconut flakes and pulse again to distribute evenly Pour batter evenly between the 4 greased and parchment lined 7″ cake pans Bake in a preheated oven at 350°F for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans until you can safely flip them onto a cooling rack to cool to cold Prepare the lemon custard by combining the sugar and the cornstarch together in a heavy bottom medium sauce pot Add the lemon juice, lemon zest, water and plant milk and a pinch of turmeric for color if desired Cook over medium high heat stirring constantly to avoid scorching the bottom Once it comes to a full boil remove it from the heat pour into a clean bowl and let it cool in the refrigerator while you prepare the buttercream recipe Combine the vegan butter in a stand mixer bowl with the paddle attachment (or with an electric hand beater) Add the salt and cream on medium to high speed for about 3 minutes. Scrape the sides and bottom of the bowl to make sure it is evenly mixed and add the coconut extract Stop mixer and add the sifted confectioners sugar all at once. Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then mix on high speed for 3 minutes. Assemble the cake as shown in the video tutorial make sure to reserve some of the lemon custard to fill the coconut macaroon cups