Easter and spring just call out for this cake:

I can’t seem to make this without using every bowl and utensil in the kitchen. But it’s worth it.

Here’s the original recipe.

I made a few changes.

For the cake, I substituted coconut oil for both the oil and butter. When I originally made the cake, I didn’t keep coconut oil in the house, now it’s a staple. This upped the coconut flavor in the cake itself.

For the lemon curd, I flipped the water/lemon juice amounts. Using 1 cup of lemon juice and only 1/2 cup water. This upped the tartness substantially, so be prepared!

For the layers – this time I cut down from 4 to 3, using pie pans for the cake pans. This made for a much sturdier cake without losing any of the flavor – especially with the super tart curd.

Nom-nom. I really could have eaten the entire cake myself.