Ingredients:
- 3 cups self-rising flour
- 1 cup salted butter, softened
- 1 1/2 cups sugar
- 4 large eggs, at room temperature
- 1 cup coconut milk (use real coconut milk, not a piña colada base mix)
- 1 tablespoon lemon juice, squeezed from a lemon (do not use bottled lemon juice)
- 1 cup sugar
- 1 stick salted butter, melted
- 1 cup light cream
- 3 large egg yolks (reserve the whites for frosting, if making)
- 1 1/2 cups sweetened flaked coconut
- 1/2 cup sugar
- 1/3 cup light corn syrup
- 2 tablespoons coconut milk
- 1/2 teaspoon vanilla
- 3 large egg whites (reserve the yolks for filling, if making)
- Flaked coconut, for dusting on top and sides of cake, or on the tops of cupcakes