Lemon Layer Cake with Lemon Curd Filling

Name: Lemon Layer Cake with Lemon Curd Filling
Yield: 12
Ingredients: 2 1/4 cups cake flour; 1 tablespoon baking powder; 1/2 teaspoon table salt; 1 1/4 cups buttermilk; 4 egg whites, at room temperature; 1 1/2 cups sugar; 2 teaspoons finely grated lemon zest; 1 stick (4 ounces) unsalted butter, at room temperature; 1/2 teaspoon pure lemon extract, I use Penzey's brand; 1 cup sugar; 4 egg whites; 3 sticks (12 ounces) unsalted butter, at room temperature; 1/8 teaspoon table salt; 1/4 cup fresh lemon juice; 1 teaspoon vanilla extract; 1 11-ounce jar of good quality lemon curd; 2 cups sweetened shredded coconut

"Adapted from Perfect Party Cake from Dorie Greenspan’s Baking: From My Home to Yours..."

INGREDIENTS

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2 1/4 cups cake flour

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1 tablespoon baking powder

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1/2 teaspoon table salt

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1 1/4 cups buttermilk

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4 egg whites, at room temperature

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1 1/2 cups sugar

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2 teaspoons finely grated lemon zest

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1 stick (4 ounces) unsalted butter, at room temperature

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1/2 teaspoon pure lemon extract, I use Penzey's brand

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1 cup sugar

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4 egg whites

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3 sticks (12 ounces) unsalted butter, at room temperature

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1/8 teaspoon table salt

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1/4 cup fresh lemon juice

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1 teaspoon vanilla extract

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1 11-ounce jar of good quality lemon curd

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2 cups sweetened shredded coconut

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