Coconut-Rum Cake with Lemon Curd and White Chocolate Ganache
A subtle lemon-coconut-rum cake with fantastic fillings and topped with a white chocolate ganache. Perfect for a special occasion. I received this recipe from a retired baker. All the measurements were in "baker's speak". Here is my version for the home cook.
You can use light coconut milk instead of full-fat. You can use half-and-half instead of heavy cream for the coconut cake batter.
You can use baker's spray on three 9-inch silicone cake pans instead of metal cake pans.
Lemon curd and pastry cream can be prepared up to 3 days in advance.