Coconut Cake with Citrus Curd Filling

For the citrus curd:
6 large egg yolks
3/4 cups sugar
1 stick cold unsalted butter, cut into slices
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1 tsp. Freshly grated lemon zest
1 tsp. Freshly grated lime zest

In a heavy saucepan, whisk together the yolks, sugar, butter, lemon and lime juices. Cook over low heat, whisking constantly, until mixture reaches a boil. Strain the curd through a fine sieve into a glass bowl and stir in the zest. Cover the curd with plastic wrap touching the complete surface of the curd to avoid forming a “skin”. Chill for at least 4 hours.

For the cake:
Preheat oven to 350 degrees F. Line the bottoms of three 9-inch round cake pans (that have been buttered) with parchment paper. Set aside.

3 cups sifted Swan’s Down Cake Flour
1 tbsp. Baking powder (check the date)
3/4 teasp. Salt
1 1/4 cups whole milk
1 1/2 tsp. Vanilla extract
3/4 cup sweetened flaked coconut
2 1/2 sticks (1 1/4 cups) unsalted butter, softened
1 3/4 cups sugar
5 large eggs
1/2 cup sweetened flaked coconut

Sift together over a sheet of waxed paper, the flour, salt and baking powder. Set aside.

In a small bowl stir together, the milk, vanilla and coconut. Set aside.

In a mixing bowl, cream the butter and the sugar until light and fluffy, about three minutes. Beat in eggs one at a time, beating well after each addition. Reduce speed of mixer to low and add the flour mixture gradually in small additions and alternately with the milk/coconut mixture, beginning and ending with the flour. Beat only until blended. DO NOT OVER BEAT.

Divide the batter among the three prepared cake pans and carefully smooth the tops.

Bake layers in the middle and lower third of your oven for about 30 minutes or until a toothpick inserted in the center of the cake comes out clean.

Cool cake layers (still in the pans) on a rack for 10 min. Turn out and allow to continue to cool on wire racks. Prepare the frosting.

Frosting:
2 large egg whites
1 1/2 cups sugar
5 tbsp. cold water
2 tsp. light Corn syrup
1/4 tsp. cream of tartar
1/2 to 1 tsp. vanilla
1 1/2 cups sweetened flaked coconut

Combine all frosting ingredients with the exception of the vanilla and the coconut, in a metal bowl. Using a hand mixer beat at low speed until all ingredients are combined. Place bowl over a pot of gently boiling water and continue to beat on high for about 7 minutes or until the mixture holds a stiff glossy peak. Remove from heat and stir in vanilla. Beat mixture until cooled, about 3 minutes.

Assembly:
Place one cake layer onto a nice serving plate. Spread evenly with half of the citrus curd. Sprinkle this with 1/4 cup of coconut. Repeat with second layer. Cover filled cake with plastic wrap and chill 15 min. to set. Frost sides and top of cake with the prepared frosting and then sprinkle with remaining coconut.