Paradise Cake

• 7/8 cup butter softened
• 1 2/3 cups powdered sugar
• 3/4 cup flour
• 5/8 cup potato starch
• grated lemon peel
• 2 eggs + 2 egg yolks
• 1 11/16 cups coconut milk or milk
• 7/8 cup non dairy cream
• 3 teaspoons acacia honey
• 1 vanilla bean
• 6 7/8 tablespoons cornflour
• 7 15/16 tablespoons granulated sugar

1. To prepare the batter, beat the soft butter with a wooden spoon until foamy.
2. Incorporate the powdered sugar in two additions.
3. Beat the eggs with the 2 egg yolks with a fork in another bowl.
4. Add the eggs gradually to the butter mixture, beating until the eggs are completely incorporated and the mixture is creamy and foamy.
5. Sift the flour with the potato starch and add it the batter with the grated peel of 1 lemon by folding them carefully.
6. Line a 20 centimeter cake pan with wax paper and add the batter.
7. Bake at 180C for approximately 1 hour.
8. Remove the cake from the oven and cool completely before adding the filling.
9. To prepare the filling, place the cornflour and the sugar in a bowl.
10. Heat the coconut milk in a medium saucepan and add the seeds from the vanilla bean.
11. Pour the coconut milk in the bowl with the cornflour and sugar, beat the mixture with a whisk.
12. Place the mixture in the saucepan and bring it to a boil, as soon as it begins to thicken remove it from the heat, allow the mixture to cool, stirring often.
13. When the mixture has cooled, cover with plastic wrap and refrigerate.
14. Whip the cream with the honey, then incorporate the whipped cream into the coconut cream prepared earlier and use it as a filling for the cake.

butter, powdered sugar, flour, potato starch, lemon peel, eggs , coconut milk, non dairy cream, acacia honey, vanilla bean, cornflour, sugar

Taken from www.yummly.com/recipe/Paradise-Cake-632295 (may not work)