I took Amy Sedaris’ recipe for cupcakes and buttercream frosting, added some lemon curd and coconut and this was the result.
4 lemons, zested and juiced (about 1/2 cup of juice)
1 cup sugar
5 egg yolks
1/2 cup unsalted butter, cut into pieces
1 1/2 sticks unsalted butter
1 1/2 cups sugar
2 teaspoons pure vanilla extract
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups flour
1 1/4 cups milk
1 box powdered sugar
1 stick unsalted butter
1 teaspoon pure vanilla extract
1/4 cup milk or light cream
Make the curd by combining lemon zest and sugar in a bowl. Rub together with your fingers. Put the lemon zest and sugar mixture, lemon juice, egg yolks, and butter in a medium heavy-bottomed saucepan and stir until combined. Cook over medium-low heat, stirring constantly, until the butter melts and the mixture thickens, about 12-15 minutes. Remove the pan from the heat and pour lemon curd into a jar or glass bowl. Press a piece of plastic wrap directly against the curd so it is airtight. Cool to room temperature and then place in the refrigerator.
When you are ready to make the cake, preheat then oven to 375 degrees. Grease and line two cake pans. Put butter in mixer and beat at medium speed until smooth. Add sugar and beat well. Add 2 eggs. Mix well. Add: vanilla, baking powder, salt, flour, and milk. Beat until combined and then pour into cake pans. Bake for 20 minutes or until toothpick comes out clean.
For the butter cream, mix the butter until light and fluffy. Slowly add then powdered sugar and let it beat for about 5-8 minutes so it is super light and fluffy. Add milk and vanilla. Mix well.
Assemble cake any way you like. I filled the center with lemon curd and then mixed some curd into the buttercream and frosted the outside. I then covered it in coconut.