Coconut Cake for Easter

[lancastermike]

Every year for Easter I always make a coconut cake with lemon curd filing for Easter. No matter how I thickened the curd and how long I chilled it it was always too thin to work real well as a filling. So, I switched to a lemon filling with some cornstarch.

My recipie is always the same and I am wondering what others use for both filing, cake and icing. I think coconut cake is something lots of folks have at Easter time. So, what does everyone do for this old standby?

[Mjx]

The Cook's Illustrated recipe for lemon layer cake (March & April 2007) involves a lemon filling that uses gelatin as a thickener, as well whole eggs and yolks. CI is pretty reliable, in my experience.

[heidih]

There is an old extensive discussion on coconut cake here that you may have already seen.

I love lemon filling in a coconut cake and then toasted coconut pressed all over (no green food coloring please). I would be very interested in a version with tangerine filling.

[Kim Shook]

This is my go-to coconut cake recipe. It is the best I've ever made and almost the best I've ever tasted. Some years I use lemon curd between the layers, other times I just use icing. This year my daughter Jessica wanted to host Easter lunch in her new apartment and requested a cheesecake of some sort. I found an interesting recipe in Junior's Cheesecake Cookbook for a layered cheesecake that I'm going to make with a few adjustments. It is a layer of lemon cheesecake, a layer of lemon curd (I'm using Key lime extract in the cheesecake layer and Key lime curd) and a layer of spongecake all frosted with stablized whipped cream and coconut.