Coconut and Lemon Buttercream Two-Tier Cake | Kenwood SK

Ingredients

• 680g self-raising flour
• 16g baking powder
• 160g desiccated coconut
• 600g caster sugar
• 230g unsalted butter, cubed and room temp
• 220g vegetable oil
• 12 egg whites (you can use liquid egg whites to reduce prep time and food waste)
• 680g coconut milk
• 120g sour cream
• zest of 4 lemons
• 3 tbsp coconut rum, or substitute with 2 tsp of coconut extract
• 250g egg whites, roughly 6 egg whites
• 400g caster sugar
• 350g unsalted butter
• Zest of 2 lemons
• 2 tsp vanilla extracts
• 1/8 tsp salt
• 1 jar of lemon curd