Lemon Coconut Cake

1 cup butter, softened

2 cups of sugar

4 large eggs, separated

3 cups all-purpose flour

1 tablespoon baking powder

1 cup milk

1 teaspoon vanilla extract

Lemon Curd (see below)

Cream Cheese Frosting (see below)

2 cups sweetened flaked coconut

3 lemons

1 1/2 cups sugar

1/4 pound unsalted butter, room temperature

4 extra-large eggs

1/2 cup lemon juice (3 to 4 lemons)

1/8 teaspoon kosher salt

1/2 cup butter, softened

1 (8-oz.) package cream cheese, softened

1 (16-oz.) package powdered sugar

1 teaspoon vanilla extract

Shredded or flaked coconut

Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition.

Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.

Beat egg whites at high speed with an electric mixer until stiff peaks form; fold one-third of egg whites into batter. Gently fold in remaining beaten egg whites just until blended. Spoon batter into 3 pre-sprayed 9-inch round cake pans.

Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170°F, or just below simmer. Remove from the heat and cool or refrigerate.

Beat butter and cream cheese at medium speed with an electric mixer until creamy.

Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.

Preheat oven to 350°F.

Spread coconut in a single layer on a baking sheet. (Cover with parchment paper)

Place coconut in oven. Check after about 2 minutes. Continue checking every minute until the coconut is the desired color. We like ours toasted on the edges, but still white in the middle.

Remove from oven. Allow to cool.

Spread Lemon Curd between layers. Spread Cream Cheese Frosting on top and sides of the cake. Sprinkle with toasted coconut and spread Lemon on top. Garnish, if desired.