Preparation Time: 10 mins 
Cooking Time: 15 mins
Servings: 8

Ingredients:
½ cup (125 mL) fresh lemon juice
1 tsp (5 mL) lemon zest
½ cup (125 mL) granulated sugar
Pinch salt
4 egg yolks
2 tbsp (30 mL) cold butter, cubed
⅓ cup (75 mL) toasted coconut flakes
1 (510 g) McCain® Deep ’n Delicious® Vanilla Cake, cut and thawed

In small saucepan, heat lemon juice and zest, sugar and salt over medium heat for 5 to 7 minutes or until mixture is hot and sugar is dissolved. In heatproof bowl, whisk egg yolks with ¼ cup (60 mL) of the hot liquid; whisk into remaining liquid in saucepan. Cook, whisking constantly, for 3 to 5 minutes or until lemon curd coats the back of a spoon. Stir in butter, one cube at a time. Let cool.

Place plastic wrap directly on surface. Refrigerate until completely chilled (curd will continue to thicken as it chills). Top each piece of McCain® Deep 'n Delicious® Vanilla Cake with some lemon curd and sprinkle with coconut.

Tip: Store lemon curd in airtight container in the refrigerator for 3 to 5 days. You can also use store-bought lemon curd.