Coconut Layer Cake with Cream Cheese Frosting
and Lemon Curd Filling

2 sticks (1 cup) butter
2 cups sugar
4 eggs
3 cups sifted cake flour
2 1/2 Tbsp. baking powder
1/2 tsp. salt
1 cup milk
1/2 tsp. almond extract
1 tsp. vanilla extract
2 cups flaked coconut

Robertson's Lemon curd

Frosting:
1 (8 oz.) pkg. cream cheese, room temp.
1 stick (1/2 cup) margarine
1 stick (1/2 cup) butter
1 tsp. vanilla extract
1 (16 oz.) box of powdered sugar

Cream the butter and sugar until light and fluffy, add eggs one at a time, beating well after each addition. Combine the flour, salt, baking powder and sift it together. Add to the creamed mixture alternately with the milk beginning and ending with flour. Stir in flavorings. Pour batter into 3 greased and wax papered 9-inch round pans. Bake at 375 for 25 minutes. Cool cakes in pans for 10 minutes. Then invert to cool completely on racks.

Frosting:
Cream the butter, margarine, and cream cheese well. Add vanilla. Slowly add the powdered sugar until nice and creamy.

Place the first cake layer onto the serving platter. Spread a thin layer of lemon curd over. Then spread some frosting over the lemon curd. Place another cake layer over this and repeat procedure. Place the last cake layer over; frost all over and sides with the remaining frosting. Sprinkle the flaked coconut all over top and sides. Impressive cake!!!