• Prepare three small cake tins, about 6 inches each, by lightly coating them with baking spray. Line the bottoms with parchment and set them aside.
• In a separate bowl, gently whisk the egg whites with a quarter cup of milk until the mixture looks lightly foamy and well combined.
• Using a stand mixer with the paddle, or a handheld mixer, cream the butter, sugar, and vanilla together on medium speed for a few minutes, until the mixture is smooth and pale. Sift in the cake flour, baking powder, and salt, then mix just until incorporated. Slowly pour in the egg white mixture and beat until everything comes together nicely. Add the remaining milk and continue mixing for another few minutes, scraping down the bowl when needed, until the batter is smooth and slightly airy. Fold in the coconut with a gentle hand so you do not lose that light texture.
• Divide the batter evenly between the prepared tins and bake in a preheated oven at 350°F, 175°C, for about 28 minutes.
• The cakes should be lightly golden and spring back when touched. Remove them from the oven and allow them to cool completely on a wire rack before assembling.

For the frosting:

• beat the butter and cream cheese together until creamy and well blended, about 3 to 4 minutes. Add the confectioners’ sugar, vanilla, and a splash of heavy cream, then continue beating until the frosting turns soft, light, and fluffy.

To assemble:

• place one cake layer onto your serving plate. Spread a thin layer of frosting over the top, then spoon about three quarters of a cup of lemon curd and smooth it gently.
• Lay the second cake layer on top and repeat the same process with frosting and the remaining lemon curd. Finish with the final cake layer.
• Cover the entire cake with the cream cheese frosting, smoothing it over the top and around the sides. Take handfuls of coconut and gently press it along the sides and over the top so it adheres nicely.
• If you like, finish with a slice of lemon on top for a simple, elegant touch.