1-How to Prepare the Perfect High Altitude Lemon Coconut Hydrangea Cake: Step-by-Step Guide: Getting started with this recipe is straightforward and fun, perfect for bakers of all levels. Begin by preheating your oven to 350°F (175°C) and placing the rack in the center for even baking. This step helps ensure your cake layers rise just right without drying out at high altitudes.

2-Preparation: Spray the bottoms of three 6-inch cake pans to prevent sticking, then move on to mixing the batter. In a stand mixer with a paddle attachment, beat 4 oz softened full fat block cream cheese, 2 tablespoons softened unsalted butter, and 1 cup plus 2 tablespoons granulated sugar on medium speed for about 5 minutes until light and fluffy. Scrape the bowl occasionally to mix evenly. Add 2 large eggs one at a time, beating until smooth, then stir in 1 ½ teaspoons coconut extract and ½ teaspoon vanilla extract.

3-Preparation: In another bowl, sift together 1 ½ cups fluffed, spooned, and leveled cake flour, 1 ½ teaspoons baking powder, and ½ teaspoon coarse Kosher salt. Stir in ½ cup pulsed unsweetened coconut flakes. With the mixer on low, add the dry ingredients in three parts, alternating with 7 ounces stirred unsweetened full fat canned coconut milk in two parts, starting and ending with the dry mix. Scrape the bowl as needed to blend well, then divide the batter evenly among the pans.

4-Cooking: Bake for about 25 minutes, or until the tops spring back and a toothpick comes out clean. Let the cakes cool completely on racks, covered loosely with towels. For the buttercream, beat 2 cups softened unsalted butter in the mixer for 1 minute until smooth, then gradually add 4 cups powdered sugar, 1 tablespoon meringue powder, and ¼ teaspoon coarse Kosher salt on low speed. Mix in ½ teaspoon lemon extract, 1 teaspoon vanilla extract, and 2 tablespoons lemon curd. Increase to medium speed and whip for 4-5 minutes until fluffy, then mix on low for 1 more minute.

5-Assembling and Decorating: To assemble, place one cake layer on a board and frost the top with buttercream, then spread 1 tablespoon lemon curd over it. Repeat with the second layer and top with the third. Apply a thin crumb coat of buttercream and chill for 30 minutes. For decoration, divide the remaining buttercream into three bowls: keep one-quarter white, tint one-quarter medium blush pink, and half pale blush pink using electric pink gel food coloring. Fill a piping bag with tip 1M by alternating the colors and pipe drop flowers randomly over the cake to cover it fully. Pair this cake with a refreshing no-churn ice cream for an extra treat that complements the flavors perfectly.