Step 1

Pre heat oven to 350F / 180C / Gas 4

Step 2

Grease two 9 inch (23 cm) round cake pans and line the bottom with circles of parchment paper. Butter the paper and dust the entire inside of the cake pan with flour

Step 3

Sift together flour, baking powder & salt and set aside.

Step 4

In a mixer, combine butter and sugar until mixture is light & fluffy, this will take about 5 minutes). Beat in the egg yolks and vanilla.

Step 5

Using a spatula, gently fold in 1/3 of the dry ingredients until fully combined

Step 6

Fold in ½ of the coconut milk, then fold in another 1/3 of the flour mix, followed by the other ½ of the coconut milk. Add the rest of the flour and gently fold in, incorporating as much air as possibly. Do not stir or beat the flour in. Fold until all the mix is combined.

Step 7

Using the whipping attachment, whisk the egg whites until medium peaks form. The whites should fall over gently when you lift the whisk.

Step 8

Gently fold the egg whites into the cake batter and then fold in the coconut.

Step 9

Pour the batter into the two pans, dividing the mixture evenly. Bake for 20 -25 minutes until cooked.

Step 10

Place the pans on a cooling rack and leave for 3 minutes, then remove the pans and parchment and leave to cool. Cover the cakes with a damp tea towel so the cakes do not dry out as they cool.

Step 11

Combine the sugar, egg whites, corn syrup, cream of tartar, water, lemon juice in a large mixing bowl. Gently whisk to mix. Set aside.

Step 12

Choose a saucepan and sit a heat proof bowl on top. Fill the pan halfway up with water (be sure the water is not so high it is touching the bottom of the bowl) and bring to a simmer. In the bowl, add the egg whites & sugar and stir gently with a whisk until the mixture is warm and the sugar has dissolved. Remove from the heat and whisk at a high speed until stiff and glossy. (About 7 minutes). Once stiff, fold in the vanilla and ½ of the coconut.

Step 13

Put a cooled cake layer, cut side facing up on a plate. Using a spatula evenly spread the lemon curd on top of the cake then a thin layer of frosting.

Step 14

Place the second cake on top.

Step 15

Using a spatula, frost the sides and top of the cake with the frosting and make indentations all over the frosting so you have peaks.

Step 16

Sprinkle the remaining coconut all over the cake.

Step 17

This cake can be served immediately or refrigerated for up to 2 hours before serving.