Dora Cavallo

Preheat your oven to 350°F. Spray three 9-inch round cake pans with cooking . Line with parchment paper rounds and lightly spray the paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a bowl of a stand mixer, beat the butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and zest, mix until combined. With the mixer on low speed, add the flour mixture and the buttermilk alternately to the butter mixture, beginning and ending with the flour mixture. Stir in the shredded coconut. Divide the batter evenly between the prepared cake pans. Bake for 22-25 minutes until golden brown and until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans before removing. To make the buttercream, beat the butter and cream cheese until light and fluffy, then gradually add the powdered sugar, salt and vanilla, beating until smooth and creamy. To assemble, place one cake layer on a serving plate. Spread a thin layer of buttercream over the top, then half of the lemon curd. Top with another cake layer and repeat the process. Finish with the third cake layer and spread the remaining buttercream over the top and sides of the cake. Garnish the top with toasted coconut. Chill the cake for 1 hour before slicing and serving.