Lemon Coconut Cake

To make the lemon curd: In a small, non-reactive saucepan over medium-low heat, combine egg yolks, sugar, lemon zest, lemon juice, salt, and butter. Cook, stirring constantly, until the mixture begins to simmer and thickens.

Pour the mixture through a fine-mesh sieve set over a bowl, using a spatula or wooden spoon to press it through. Cover the surface of the curd with plastic wrap to prevent a skin from forming. Refrigerate until thoroughly chilled.

To prepare the cakes: Preheat your oven to 350°F (175°C). Lightly grease three 8-inch round cake pans and line the bottoms with parchment paper circles.

In a food processor or blender, pulse the coconut flakes until finely chopped. Set aside.

In a large bowl, sift together the cake flour, baking powder, salt, and nutmeg. Stir in the finely chopped coconut.

In a separate large bowl, cream together the butter, vegetable oil, and sugar with an electric mixer until light and fluffy.

Add the sour cream, lemon juice, and vanilla extract; mix until well combined. Gradually add half of the flour mixture, mixing until just combined. Then, add the coconut milk and mix until just combined. Finally, add the remaining flour mixture and mix until just combined.

In a separate clean bowl, beat the egg whites with cream of tartar on medium-high speed until stiff peaks form.

Gently fold one-third of the egg white mixture into the cake batter until no streaks of white remain. Then, fold in the remaining egg white mixture until just combined.

Divide the batter evenly among the prepared cake pans.

Bake in the preheated oven until the tops of the cakes spring back when lightly touched. Let the cakes cool in the pans for 20 minutes before transferring them to a wire rack to cool completely.

To make the frosting: Cut the cold butter into 1/2-inch pieces and place them in a large bowl. Beat the butter with an electric mixer, starting on low speed, until it loosens. Gradually increase the speed and beat until smooth.

Add the cold cream cheese and beat on medium-high speed until completely smooth and combined.

Gradually add the confectioner's sugar, beating until thoroughly combined. Add the lemon zest, vanilla extract, and salt and mix until combined. Gradually add the confectioner's sugar, 1 cup at a time, beating well after each addition. Add the chilled coconut milk and beat on medium-high speed for an additional 2 to 3 minutes. If the frosting is too soft to spread, refrigerate it for about 10 minutes, or until it reaches a better consistency.

To assemble the cake: Place one cake layer onto a cake plate or serving platter. Spread a thin layer of cream cheese frosting over the top of the cake. Pipe a ring of frosting around the top edge of the cake. Fill the center of the frosting ring with about 2 tablespoons of lemon curd, smoothing it into an even layer.

Stack another cake layer on top of the first and repeat the frosting and filling process. After stacking the last cake layer, frost the top and sides of the cake with a thin layer of frosting. Press the toasted coconut flakes onto the sides of the cake. If desired, drizzle or swirl the top of the cake with any remaining lemon curd.

Refrigerate the cake for about 30 minutes before serving.