Lemon Coconut Cake

Ingredients

• Lemon Curd:
• 3 large eggs
• 1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
• 1 tablespoon (4 grams) finely shredded lemon zest (outer yellow skin of lemon)
• 3/4 cup (150 grams) granulated white sugar
• 4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces
• Coconut Cake Recipe:
• 6 large eggs
• 2 1/2 cups (325 grams) all purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (170 grams) unsalted butter, room temperature
• 1 3/4 cups (350 grams) granulated white sugar, divided
• 1 tsp coconut extract
• 1 3/4 cups (420 ml) buttermilk
• 1/2 tsp cream of tartar
• Frosting:
• 2 large (60 grams) egg whites
• 1 1/2 cups (300 grams) granulated white sugar
• 1/4 cup (60 ml) cold water
• 1 tablespoon light corn syrup
• 1 teaspoon pure vanilla extract
• Garnish:
• 2 cups (150 grams) sweetened shredded or flaked coconut (can use unsweetened dried coconut)