Homemade Triple Coconut Cake with Lemon Curd Filling Recipe

Ingredients

• 2 cans (14 oz. each) regular, full-fat coconut milk
• 2 cups all-purpose flour
• 3 tablespoons cornstarch
• 3 teaspoons baking powder
• ½ teaspoon salt
• 12 tablespoons (1 ½ sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 ¼ cups coconut milk reduction (see first line of the instructions)
• Lemon curd, homemade or store-bought
• 2 cups unsweetened shaved coconut
• 2 sticks unsalted butter, softened
• 4 cups (about 1 pound) confectioner’s sugar
• ½ cup coconut milk reduction (see first line of the instructions)
• 1 ½ teaspoons vanilla extract
• Pinch salt