No Eggs! Turn Those Extra Lemons Into Cake - Eggless Lemon Coconut Cake

No eggs in your fridge? No problem :) Enjoy this delicious flavour combo - zesty lemon curd, whipped cream and toasted coconut smothered on a soft moist coconut cake good enough to eat on its own. Packed with citrus flavour!

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Camera: Canon 80D
Lens: Sigma Art 35mm f/1.4
Microphone: Deity D3 Pro
Softbox: Godox Octa 47" with Grid
Light: Godox SL150W II LED
Tripod: Geekoto 191cm Aluminum Alloy Tripod
Reflector: Neewer Portable 5 in 1 (120cm x 180cm)
Software: Premiere Pro CS6

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▶Ingredients:
Yield: 6" Cake

Eggless Coconut Cake
Pan Size: 6”

200g (1-1/2 cup) all purpose flour
2.5g (1/2 tsp.) baking soda
4g (1 tsp.) baking powder
1.5g (1/4 tsp.) salt
60g (1/2 cup) unsweetened coconut flakes
160g (2/3 cup) yogurt
125g (1/2 cup + 2 tbsp.) sugar
80g (1/3 cup + 1-1/2 tsp.) vegetable oil
15g (1 tbsp.) vanilla
120g (1/2 cup) coconut milk

Bake preheated 350F oven 50-55 minutes, or until golden brown and toothpick comes out clean. Time may vary depending on your oven.

Eggless Lemon Curd
100g (1/3 cup + 1-1/3 tbsp.) lemon juice
85g (1/3 cup + 1-1/2 tbsp.) sugar
13g (1-2/3 tbsp.) cornstarch
1-1/2 tsp. lemon zest
100g (1/3 cup + 1-1/3 tbsp.) milk
28g (2 tbsp.) unsalted butter
1/4 tsp turmeric, or as desired
5g (1 tsp.) vanilla

Lemon Cream
40g (2-2/3 tbsp.) cold water
6g (2 tsp.) gelatin
420g (1-3/4 cup) cream
40g (1/3 cup) icing sugar
10g (2 tsp.) vanilla
2 tsp. lemon zest
110g lemon curd

Garnish
60g (1/2 cup) toasted coconut
quartered lemon slices
lemon balm or mint