Coconut cream cake

Method :
For Lemon Coconut Cake :
1. Preheat oven at 180°C and greased a 6" round cake tin.
2. Separate the egg white and egg yolk.
3. Beat the egg yolk, softened butter and sugar together in a big bowl till it is creamy and fluffy.
4. Stir in the grated lemom peel and the coconut flakes and then add in the flour.
5. Pour in the milk and stir till combined.
6. Beat the egg white until stiff peaks formed. Fold it into the mixture till combined.
7. Bake it for about 60 minutes until the wooden stick comes out clean.
8. Leave it to cool for 10 minutes before turning it out on the wire rack.

For Frosting :
1. Warm the milk and coconut milk (do not overheat).
2. Add in dissolved gelatin and mix well.
3. Whip the cream and mix well with coconut milk mixture.

To Assemble :
1. Slice the cake into 2.
2. Apply sugar syrup on the cake to keep the cake moist.
3. Apply coconut cream on each layer of cake and sprinke some coconut flakes, chill for 30 mins.
4. Cover the cake with the remaining coconut milk and decorate with coconut flakes.
5. Chill the cake till serve.

* The whipped cream became a bit running after I added in the coconut mixture, thus I had to chill in the fridge to harden for easy spreading.
** I only used up 1/2 portion of the whipped cream