This homemade Lemon Coconut Cake has three layers of coconut cake, homemade lemon curd and lemon cream cheese frosting. My favorite Easter dessert!
On a serving plate or cake stand, place down one of the layers. Spread a layer of frosting over the cake (about 1/3 cup). Spread lemon curd over the top (about 1/4 cup). Sprinkle on 1/4 cup of coconut. Top with second cake layer, and repeat the process. Top with the last layer and spread the remaining frosting over the top of the cake and around the sides, covering thoroughly. On the top of the cake, drizzle the last 2 Tbsp of lemon curd. With a toothpick, swirl the curd with the frosting.
*When it comes to beating egg whites, make sure the bowl and beaters are completely clean and dry. Also, make sure no egg yolk is mixed with the egg whites. If either of these things occur, the egg whites will not whip into stiff peaks.