2 1/2 cups RY1 heavy whipping cream
2 eggs
1 cup vegetable oil
1 cup coconut milk
3 cups sour cream
3 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons lemon zest
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9- inch pans.
In a large bowl, beat cream until soft peaks form. Stir in eggs, oil, coconut milk, sour cream, flour, baking powder, baking soda and lemon zest; beat until combined. Stir in coconut mixture and chopped nuts; mix well.
Pour batter into prepared pans. Bake in preheated oven for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 30 minutes.