Mile High Lemon Curd Coconut Cake

Lemon curd and coconut is a perfect combination in this stunning mile high cake!

Lemon curd:
3 large eggs
3 large egg yolks
1⁄2 cup sugar
1⁄3 cup lemon juice
1 teaspoon grated lemon zest
6 tablespoons salted butter, softened

Cake:
1 1⁄2 cups salted butter, softened
3 cups sugar
8 large eggs
1 teaspoon vanilla extract
2 cups buttermilk
5 cups all purpose flour
1 teaspoon baking soda

Frosting:
1 1⁄2 cups sugar
3 large egg whites
1⁄3 cup water
2 teaspoons light corn syrup
1⁄4 teaspoon cream of tartar
1 teaspoon vanilla extract
2 cups coconut flakes
1⁄2 cup coconut flakes, toasted in a dry pan

To make the lemon curd, place eggs, yolks, sugar, lemon juice, and zest in a metal bowl.
Stir well and place on top of a double boiler.
Whisk until the curd starts to thicken, about 6–7 minutes.
Remove from heat and stir in the butter.
Allow to cool.
For the cake: Preheat the oven to 350°F.
Beat butter and sugar light and creamy in a large bowl using a mixer.
Add the eggs, 1 at a time, mixing well between each egg.
Add vanilla and buttermilk and stir well.
Stir in flour and baking soda, and mix until you have a smooth batter.
Spoon into 3 greased 6-inch cake pans.
Bake for about 30 minutes or until a wooden skewer comes out clean. Allow to cool.
For the frosting: Whisk sugar, egg whites, water, corn syrup, and cream of tartar in a large metal bowl.
Place in a double boiler.
Use a hand mixer and beat until the mixture is thick and creamy.
Take it off the heat, add vanilla, and beat until cool.
To assemble: Use a long knife and cut each layer of cake in half horizontally
Add 1⁄4 of the curd. Place the other cake on top.
Continue with all 3 cakes
Spread the frosting all over the cake and press coconut flakes all over it
Sprinkle with the toasted coconut flakes.
Keep the cake in your fridge until serving.