Lemon Coconut Cake

8 oz cream cheese, softened
1/2 cup butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice (optional, for extra flavor)
Instructions
Step 1: Make the Cake Layers
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add Egg Yolks: Add the egg yolks one at a time, beating well after each addition.
Mix Dry Ingredients: In a separate bowl, whisk together the flour and baking powder.
Alternate Wet and Dry Ingredients: Add the flour mixture to the creamed butter mixture in three additions, alternating with the milk, beginning and ending with the flour mixture. Stir in the vanilla extract and flaked coconut.
Beat Egg Whites: In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
Bake: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Step 2: Make the Lemon Curd
Cook the Curd: In a saucepan over medium heat, whisk together the egg yolks, sugar, lemon juice, and lemon zest. Cook, stirring constantly, until the mixture thickens, about 5-7 minutes.
Add Butter: Remove from heat and add the butter, stirring until smooth. Transfer to a bowl and let it cool completely before using.
Step 3: Make the Cream Cheese Frosting
Cream Cheese and Butter: In a mixing bowl, beat the cream cheese and butter until smooth.
Add Powdered Sugar and Flavoring: Gradually add the powdered sugar, beating until smooth and creamy. Mix in the vanilla extract and lemon juice if desired.
Step 4: Assemble the Cake
Layer the Cake: Place one cake layer on a serving plate. Spread a layer of lemon curd on top, followed by a layer of cream cheese frosting. Repeat with the remaining layers.
Frost the Outside: Spread a thin layer of frosting over the top and sides of the cake to create a crumb coat. Chill for 15 minutes, then apply a final layer of frosting.
Step 5: Garnish and Serve
Decorate: Sprinkle extra coconut flakes on top of the cake and around the sides if desired.
Serve: Slice and enjoy this refreshing, from-scratch Lemon Coconut Cake!
Tips
Egg Whites: Be sure to fold in the beaten egg whites gently to keep the cake light and airy.
Storage: Store any leftovers in an airtight container in the fridge for up to 3 days.