• 1 lemon Zest, of
• 2 cups Freshly squeezed lemon juice
• 1 3/4 cup Water
• 2 cups Sugar
• 1/2 cup Limoncello (optional)

Coconut Tres Leches Trifle

• Coconut Pastry Cream:
• 1 can (14 oz) coconut milk
• 3/4 cup granulated sugar
• 1 tablespoon vanilla extract
• pinch of salt
• 3 large egg yolks
• 2 tablespoons corn starch
• 2 tablespoons butter
• 1/2 teaspoon coconut extract
• Cake:
• 1 cup white sugar, divided
• 5 egg yolks
• 5 egg whites
• 1/3 cup coconut milk
• 1/2 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1 1/2 teaspoons baking powder
• Whipping Cream & Topping:
• 2 cups heavy whipping cream
• 6 tablespoons powdered sugar
• 2 packages Whip It
• 1 1/2 cups shredded coconut
• 1/3 cup shredded, toasted coconut
• 1/2 cup sweetened condensed milk
• 1/2 cup evaporated milk
• 1/2 cup coconut milk

1. First, make the pastry cream so it can chill in the refrigerator. In a medium saucepan, combine the coconut milk, sugar, salt and vanilla. Heat over medium heat. In a medium bowl, whisk together the egg yolks and cornstarch. When the coconut milk mixture comes to a simmer, slowly ladle about 1/2 cup of the hot mixture into the egg yolk mixture, whisking vigorously and constantly so the eggs don't scramble and cook. Add the entire egg yolk mixture into the saucepan and whisk constantly while the mixture cooks over medium heat for 3-4 minus; it will thicken considerably. Off the heat, whisk in the butter and coconut extract. Pour the pastry cream into a bowl, cover with plastic wrap directly on the surface and refrigerate until completely chilled, 3-4 hours (you can speed up the process by placing the bottom of the bowl in an ice water bath and stirring the pastry cream constantly until cool).
2. While the pastry cream is chilling, make the cake. Preheat the oven to 350 degrees F and grease two round cake pans. Measure your trifle dish to determine what size pans you need.
3. In a medium bowl, beat the egg yolks with the 3/4 cup granulated sugar until they are light and thick, about 2-3 minutes. Mix in the coconut milk, vanilla extra, coconut extract, flower, salt and baking powder. In a separate bowl, whip up the egg whites until foamy. While beating, add the remaining 1/4 cup sugar and beat until stiff peaks form. Gently fold the egg whites into the cake batter. Divide batter evenly between the 2 pans; bake 12-14 minutes or until an inserted toothpick comes out clean. Turn the cakes onto a cooling rack; cool completely.
4. For the whipped cream, combine the cream, sugar and Whip It (can be found in German bakeries or in the ethnic isle of your grocery store--it's a fantastic stabilizer that keeps your whipped cream from getting runny too quickly) in a chilled bowl and beat until stiff peaks form.
5. To assemble, first make the tres leches mixture. Whisk together the condensed milk, evaporated milk and coconut milk (or put them all in a canning jar and shake vigorously!). Place one cake in the bottom of your trifle bowl and poke a few holes in the cake with a straw then poke many more holes in the cake with a fork. Gradually pour 3/4 cup of the tres leches mixture on your cake, gently swirling and poking with a fork until the liquid has settled into the cake. If you don't feel like swirling, you can refrigerate for 30 minutes to let the milk soak in. top with 1/2 of the coconut pastry cream then 1/3 of the shredded coconut and 1/2 of the whipped cream.
6. Poke holes all over the 2nd cake layer then place it in the trifle dish over the whipped cream layer. Pour the remaining tres leches mixture over the cake and swirl or refrigerate as you did with the first layer of cake. Then top with the rest of the coconut pastry cream, 1/3 of the shredded coconut and the rest of the whipped cream. Top with the last 1/3 of the shredded coconut then the 1/3 cup of the toasted shredded coconut.
7. Refrigerate for at least 12 hours (up to 24 hours) before serving. Serve chilled