Lemon Coconut Cream Stack Cake

Name: Lemon Coconut Cream Stack Cake
Ingredients: 2 eggs; 1/3 cup granulated sugar; 1/4 cup butter melted and cooled; 1 teaspoon vanilla extract; 1 cup milk I used unsweetened almond milk; 1 lemon approximately 1/4 cup; 1 lemon approximately 2 Tbs.; 1 1/2 cups flour all purpose or white whole wheat; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 can coconut milk Thai Kitchen, unsweetened original; 1/4 cup powdered sugar; 1/4 teaspoon coconut extract; 1 tablespoon toasted coconut flakes

15 ingredients

1 steps

Ingredients

2 eggs
1/3 cup granulated sugar
1/4 cup butter melted and cooled
1 teaspoon vanilla extract
1 cup milk I used unsweetened almond milk
1 lemon approximately 1/4 cup
1 lemon approximately 2 Tbs.
1 1/2 cups flour all purpose or white whole wheat
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 can coconut milk Thai Kitchen, unsweetened original
1/4 cup powdered sugar
1/4 teaspoon coconut extract
1 tablespoon toasted coconut flakes

Directions

1

["Place the can of coconut milk in the refrigerator to sit overnight.", "Cover a cooling rack with parchment paper and set aside (to set your cake layers on to cool after they're cooked).", "In the bowl of your KitchenAid Stand Mixer, start mixing your eggs on medium-low speed until they get slightly frothy. Then, add the sugar and mix for a minute more.", "Drizzle in your cooled butter (make sure it is cooled so you don't scramble the eggs), and then the vanilla. Finally, turn the mixer to low speed and add the milk, lemon juice, and lemon zest. When the wet ingredients are mixed together, stop your mixer.", "To the wet ingredients, add the flour, baking powder, baking soda and salt. Turn your mixer on low and let the ingredients come together, but do not over-mix them (let it mix for about a minute, until it looks like an even batter).", "Heat a nonstick skillet, sprayed with nonstick spray, over medium (err on the side of medium-low to not burn your cooking spray) heat.", "When the skillet is heated, scoop 1/2 cup of the cake batter onto the skillet, letting it spread into approximately a 7\" circle. Let the cake cook for 2 minutes