Original photos and cake story by @ ndbeledrifts: coconut cake with lemon curd filling and penuche icing

Hey,
Tonight after making dinner I reflected on what to make for dessert and settled on a coconut cake inspired by the layered white cakes I used to bake for the restaurant I worked for Mixed Marriage, around 2011-2012. I knew I had most things I would need except butter, which I substituted with the coconut cream solids at the top of the can of coconut milk I used to flavor the cake and penuche icing. After creaming the coconut cream solids, coconut oil, and sugar, I added the flour baking powder, salt, and then beat 4 egg whites until stiff, and after adding the flour mix to the creamed coconut sugar blend I added milk, then flour mix again. Then I folded in the whites. This recipe is so complex I do it in honor of those cakes I used to bake, they were a pain! All these picky little steps. Well, it's beautiful, also, helping this cake along its biological process, from crumbs of sugar and coconut oil, to the chunky, creamy and then the smooth egg white consistency, it's transformed. Well, I looked online here on steemit for help with what I of do with the egg yolks, you don't want to just throw them away! Well I made some lemon curd with the help of https://steemit.com/recipe/@bitttermelllon/when-it-doubt-bake-a-cake
As usual,steemit saves the day! the icing I made was a drizzled kind that was also composed of coconut milk in substitution for vanilla, and milk, and confectioners sugar. Thanks for reading, and keep on steeming! If you enjoyed my post, please Upvote, resteem, comment, follow :) here's some pics ![image.jpeg]()