Can't decide between chocolate or yellow cake then why not both? This pretty cake is filled with rich custard that really brings it all together. The fresh lemon zest in this cake gives it a summer fresh zest that cannot be missed.
1. Pre-heat oven to 350F. In a large bowl add eggs and whisk until blended. Add sugar, whisk well. Blend in flour, baking powder, lemon zest, salt and vanilla. Whisk until well blended. Grease two 9-inch baking pans. Pour half of cake batter into one pan. Add cocoa to remaining batter, whisk well and add to empty cake pan. Bake 10-15 minutes, until a toothpick comes out clean. Cool cakes.
2. In a 1-quart saucepan on medium heat add milk and lemon zest. Whisk well. In a medium bowl add sugar, flour, vanilla, butter and eggs, mix well. Add mixture into milk. Raise to a full boil whisking continually until mixture thickens.
3. Carefully remove cakes from pans. Lay on a flat surface and with a long bread knife carefully cut in between each cake to make 4 layers. Place bottom layer on cake plate and fill the top of each layer with custard filling until all layers are filled, including the top of the cake. Sprinkle coconut on top.