Lemon Coconut Cake

INGREDIENTS

3 cups

sifted cake flour (spoon & leveled)1

1 tbsp

baking powder

1/2 tsp

baking soda

1/2 tsp

salt

1/2 cup

coconut milk, at room temperature2

1/2 cup

buttermilk, at room temperature2

and 1/2 cups (345g; 3 sticks) unsalted butter, softened to room temperature

1 cup

granulated sugar

1/2 cup

packed light brown sugar

large eggs, at room temperature

1 tbsp

vanilla extract

optional: 1 teaspoon coconut extract (I prefer the cake without it, but it's still tasty!)

ounces sweetened shredded coconut (about 2 loosely packed cups)

and 1/2 cups homemade lemon curd (full recipe)