My grandma used to make a Springtime Chiffon cake and it was one of my favourite cakes ever. As far as I'm concerned, though, you can absolutely never go wrong with lemon and coconut together. Two of my favourite flavours.
I have never done a white cake before so for my first venture I thought I'd try this recipe. It was fine but the edges cooked up a bit gummy / crunchy for my liking. Also, I don't have a square pan so I used a 9" round instead, which could have been a problem? I also don't use clear vanilla so the cake is more yellow.
In the past I've used VegNews' lemon curd, which is made using coconut milk, so while it's definitely lemony it also has a lovely coconut flavour too. I probably should have used it for the cake, seeing as how I wanted to go with the lemon-coconut thing, but I branched out instead and used this one. It is faaaantastic so it's all good. Eat the rest with a spoon.
Finally I did the coconut milk whipped cream you see everywhere. You know, can of full fat coconut milk in the fridge and then you pour out the water and whip up the cream.
Bake the cake. Derp.
Spread half a cup of curd on top.
Whip 1/3 c of the curd and a tablespoon of sugar into the coconut cream. Pile it on the cake and spread it around.
Take a cup of shredded coconut (I used unsweetened but you could use sweetened if you want) and put it in a container. Add 4 drops of yellow food colouring. Obviously this isn't necessary but it's pretty. Shake it the heck up until the coconut is all nicely yellow and then sprinkle it on top.