instructions Make the Lemon Curd
ingredients 1/2 cup freshly squeezed lemon juice
1/2 cup plus 2 tablespoons sugar
1 stick (8 tablespoons) unsalted butter
instructions Boil the lemon juice, sugar, and butter in a medium saucepan.
ingredients 2 large eggs
instructions Whisk the eggs together in a large bowl.
instructions Pour cup of the lemon mixture into the eggs and whisk together.
instructions Add the egg mixture back into the pan with the remaining lemon mixture.
instructions Cook on low heat, stirring, until thick, and then strain (use the finest strainer that you can find).
instructions Cover and cool in the refrigerator until ready to assemble the cake.
instructions Make the Cake
instructions Preheat the oven to 350°F.
instructions Lightly grease and flour an 8-inch round cake pan.
ingredients 2 1/2 cups cake flour (measure, then sift)
1 1/4 cups sugar
1 tablespoon plus 1 teaspoon baking powder
3/4 teaspoon salt
instructions Mix together the flour, sugar, baking powder, and salt.
ingredients 1 1/2 sticks (12 tablespoons) unsalted butter, softened
1 tablespoon canola oil
instructions Add the butter and oil and mix until small pea-sized balls form.
ingredients 1 cup whole milk
1 1/2 teaspoons vanilla extract
instructions Add the milk and vanilla and mix until smooth.
ingredients 5 large egg whites
instructions In a separate bowl, whip the egg whites until medium peaks form (this will take 4 to 5 minutes by hand, 1 to 2 minutes if you are using an electric mixer with a whip attachment).
instructions Fold the whipped whites into the batter (you should not be able to see any whites, and the batter should look light and fluffy).
instructions Pour the batter into the prepared pan and bake for 30 to 35 minutes, until a toothpick inserted in the middle comes out clean.
instructions Let the cake cool, then unmold.
instructions Make the Frosting
ingredients 8 ounces cream cheese (not whipped)
1/2 stick (4 tablespoons) unsalted butter, softened
instructions In the bowl of an electric mixer, cream butter and cream cheese till soft.
ingredients 4 cups confectioners' sugar
instructions Add the confectioners' sugar, blending in 1 cup at a time.
ingredients 1/2 cup whole milk
instructions Add the milk slowly, as needed, and mix until the frosting is smooth and creamy.
instructions Assemble the Cake
instructions Slice into 3 layers with a long serrated knife.
instructions Reserve the bottom layer.
instructions Place another layer on a serving plate.
instructions Using a pastry bag, pipe circles of lemon curd on the top using half the curd.
instructions Place a second cake layer on top of the first and repeat with the remaining lemon curd.
instructions Top with the reserved bottom layer.
instructions Refrigerate for 10 minutes to allow the cake to set.
instructions Ice the outside of the cake with the frosting.
ingredients 16 ounces sweetened coconut flakes
instructions Gently apply coconut to the top and sides of the cake.
instructions The frosting will act as a glue to hold the coconut.