Coconut Layer Cake with Lime Curd

2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
1 cup (2 sticks) unsalted butter at room temperature
1 cup canned sweetened cream of coconut
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
Pinch of salt
Lime Curd
Coconut Cream Cheese Frosting
3 cups sweetened, shredded coconut, toasted if desired

Heat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.

Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in dry ingredients and then buttermilk, each just until blended.

Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.

Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.

Place 1 cake layer on cake plate and spread evenly with lime curd.  Sprinkle with 1/2 cup shredded fresh or sweetened flaked coconut, and chill for 15 minutes.  Top with second cake layer.  Chill cake 15 more minutes.  Spread cream cheese frosting over top and sides of cake.  Sprinkle remaining coconut over cake, gently pressing to sides to adhere.

Cake can be prepared up to 1 day ahead.  Cover with plastic wrap and refrigerate.  Let stand at room temperature for 2 hours before serving.

From The Shubox Café, via Bon Appetit, with some changes