Coconut Lime Layer Cake with Coconut Milk

Instructions:

1. Preheat oven to 350°F (175°C). Grease three 8-inch cake pans and line the bottoms with parchment paper.
2. Beat softened butter and sugar on medium-high speed until pale and fluffy (approximately 3 minutes). Add eggs one at a time, beating well after each addition.
3. Whisk together cake flour, baking powder, and salt. Gradually add dry ingredients to the butter mixture, alternating with coconut milk, lime juice, and coconut extract until combined.
4. Divide batter evenly between the three pans and bake for 30 minutes or until a toothpick comes out clean. Cool completely on wire racks.
5. To make the lime curd: Combine lime juice, zest, sugar, eggs, and egg yolks in a small saucepan. Heat over medium-low, stirring constantly until thickened. Remove from heat and whisk in cold cubed butter. Chill for at least 4 hours.
6. To make the coconut Swiss meringue buttercream: Heat egg whites and sugar over a double boiler until sugar dissolves. Whip with a stand mixer until stiff peaks form. Gradually add softened butter, coconut cream, vanilla, and salt until silky smooth.
7. Assemble the cake by layering sponge, a layer of lime curd, and a layer of buttercream. Repeat for three tiers. Frost the exterior with the remaining buttercream and decorate with shredded coconut.