Coconut Cake With Lemon Filling And Cream Cheese Frosting

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Washington Post


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1 tablespoon vegetable shortening, for the cake pans

3 cups cake flour, plus more for the cake pans

16 tablespoons (2 sticks) unsalted butter, at room temperature

1 3/4 cups sugar

1 cup cream of coconut (not coconut milk or coconut cream)

5 extra-large eggs, at room temperature

2 teaspoons coconut emulsion, such as LorAnn Coconut Bakery emulsion (see headnote: may substitute vanilla extract)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt, such as Morton's

1 1/2 cups regular or low-fat buttermilk

1 1/2 teaspoons unflavored powdered gelatin, such as Knox brand

Finely grated zest and freshly squeezed juice from 4 or 5 lemons (1 tablespoon zest and 1 cup plus 2 teaspoons of juice)

1 1/2 cups sugar

1/8 teaspoon fine sea salt

4 extra-large eggs, plus 6 extra-large egg yolks (reserve whites for another purpose)

8 tablespoons (1 stick) chilled unsalted butter, cut into tablespoon-size pieces

2 or 3 small coconuts (shake to make sure there is liquid inside)

Two 8-ounce packages regular or low-fat cream cheese, at room temperature (do not use nonfat)

8 tablespoons (1 stick) unsalted butter, at room temperature

2 teaspoons vanilla extract

1/2 cup cream of coconut (not coconut milk)

2 1/2 cups confectioners' sugar

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