Step 1

Preheat oven to 350F. Grease and flour 2 8-inch round cake pans and line bottoms with parchment paper.

Step 2

Combine flour, baking powder and salt in bowl and reserve.

Step 3

With mixer on medium-high speed, beat 1/2 cup butter and granulated sugar until light and fluffy, 2-3 minutes.

Step 4

Add eggs and beat until blended.

Step 5

Reduce mixer speed to low and alternately add flour mixture and coconut milk until blended.

Step 6

Add vanilla extract and coconut extract and beat at medium-high speed until batter is fluffy, 1-2 minutes.

Step 7

Transfer batter to prepared pans.

Step 8

Bake 45 minutes or until toothpick inserted in centers of cakes come out clean.

Step 9

Cool in pans 10 minutes. Cool completely on wire racks, removing parchment paper.

Step 10

With mixer on medium-high beat 1 1/2 cups butter until smooth, 1 minute.

Step 11

Gradually add confectioners' sugar beating until blended.

Step 12

Add milk, vanilla extract and coconut extract and beat until light and fluffy, 3-4 minutes, scraping sides of bowl occasionally.

Step 13

Combine 1/2 cup frosting and lemon curd in a small bowl, stirring until blended.

Step 14

Place one cake layer on serving dish. Top with lemon filling. Top with remaining cake layer and frost top and sides of cake with frosting. Sprinkle with shredded coconut.