Coconut Cake Or Cupcakes

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
1752
FAT
305%
CHOL
316%
SOD
110%

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Ingredients for 5 servings

3 cups self-rising flour

1 cup salted butter, softened

1 1/2 cups sugar

4 large eggs, at room temperature

1 cup coconut milk (use real coconut milk, not a piƱa colada base mix)

1 tablespoon lemon juice, squeezed from a lemon (do not use bottled lemon juice)

1 cup sugar

1 stick salted butter, melted

1 cup light cream

3 large egg yolks (reserve the whites for frosting, if making)

1 1/2 cups sweetened flaked coconut

1/2 cup sugar

1/3 cup light corn syrup

2 tablespoons coconut milk

1/2 teaspoon vanilla

3 large egg whites (reserve the yolks for filling, if making)

Flaked coconut, for dusting on top and sides of cake, or on the tops of cupcakes

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