Hawaiian Coconut Lemon Layer Cake

Ingredients

1 cup Lemon Curd
1 Coconut Cake
Frosting
1 cup whipping cream
8oz Cream Cheese (softened)
1/8 cup coconut milk
1/2 tsp vanilla
1 cup of sugar equivalent sweetener or 1/3 cup truvia* + more to taste
Instructions

Prepare the Lemon Curd and let it chill.
Prepare the Coconut Cake and let it chill.
Whip the cream until peaks form.
In a blender, mix the cream cheese, coconut milk, vanilla and sweetener until smooth.
Test the sweetness level at this point and add more sweetener if you prefer a sweeter frosting.
Fold the cream cheese mixture in to the whipped cream until it is completely incorporated.
Remove your cake from the sheet pan.
Press your 6 inch round cake-ring or cake-pan to cut out two full circles and 2 half circles.
Clean the cakepan or ring and line the bottom with a circle of parchment and line the sides with an acetate cake collar.
Press the two half circles right in to the bottom of the pan and fill the middle with cake scraps.
Using a pastry brush, brush the first layer with some coconut milk that you reserved from making the sheet cake.This will keep the cake moist.
Next, spread half of the lemon curd in an even layer.
On top of that, spread an even layer of frosting.
Put one of the cut our circles of cake on top of the frosting layer and press it down gently.
Tuck another piece of acetate in to your cake pan to build the sides up another 2 or 3 inches.
Soak the top layer of cake with coconut milk, spread on the rest of the lemon curd and add another even later of frosting.
Put the last circle of cake on top. Don’t soak this layer. Put the frosting right on top.
Put the whole thing in the freezer overnight.
Take it out of the freezer and pull off the pan.
Remove the acetate, carefully.
Defrost in the fridge for 3 hours before serving.
Notes

*I went very easy on the sweetener in my frosting. I wanted it to be like a slightly sweetened whipped cream instead of a sugary cream cheese.

After several hours in the fridge, I noticed a little bit of weeping at the bottom of the cake. I just moved it to another plate, and everything was fine. It lasted very well for 3 days in the fridge. If you need to save it for longer, keep it in the freezer.

http://theblenderist.com/coconut-lemon-layer-cake-gluten-free-sugar-free/