• Preheat oven to 350 degrees. Butter and flour (or grease and flour)  two or three 8-9 inch cake pans I made mine with 6 inch for an extra small/tall cake - just mind cooking times) and line with parchment paper.
  

For the Cake

• Whisk together the egg whites, 1/2 cup of the coconut milk, and coconut extract until just combined.
• In a mixer or hand mixer, combine the flour, sugar, baking powder, and salt. Add the butter and remaining coconut milk and mix on low speed until incorporated and no longer dry. On medium, beat until light and fluffy for a few minutes.
• Add the egg white mixture in 3 parts until just incorporated.
• Divide the batter among the pans and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 10 minutes, then turn out onto a wire rack to cool completely.
  

For the Lemon Curd

• In a small bowl, beat the sugar and butter together for a few minutes until combined.
• Add the egg and beat until just incorporated. Mix in the lemon juice and zest. 
• Pour into a saucepan and continually whisk over a medium low heat until the curd thickens and grows smooth, making sure not to allow it to boil.
• Transfer the lemon curd to a bowl or jar. Cover with cling film (touching the cling film to the curd itself) and chill until cold (1 hour at a minimum.)
  

For the Cream Cheese Buttercream

• Beat together the butter, cream cheese, and powdered sugar on medium high speed until light and creamy.
• Add the coconut extract and enough coconut milk  to reach the desired consistency for frosting.
• Stir in the toasted coconut until well distributed.
  

To Assemble the Cake

• Once the cakes are completely cooled, I always wrap them in clingfilm and put in the freezer for an hour to firm up for frosting.

• If your frosting is ready too early, keep in a cool place. Refrigerating will cause it to be un-spreadable. I kept mine on an open window sill on a cool spring day.
• Trim the tops of the cakes if they have domed. Place a little frosting on your cake plate to hold the bottom layer on. Place the first layer, top down. For the lemon curd and frosting, I fill piping bags for precision. I pipe a ring of frosting around the top perimeter of the layer and pipe in the first layer of lemon curd, then spreading it with an offset spatula dipped in warm water.
  
• Place the second cake layer, top side down. Repeat the same lemon curd process (ignore if only making a two-layer cake.) After the final cake layer has been placed, add a crumb coat of frosting, just enough to fill in any awkward spots, holes, and sealing the shape. You can use a scraper or spatula to smooth the thin layer out.
• Refrigerate the crumb coated cake for 20-30 minutes to set. Add the full layer of coconut frosting on top of the cake, then down the sides, making an even as possible.
• Finally, hold the cake carefully, slightly leaning it, while smoothing the toasted coconut up both sides. You can cover the top as well, or leave the top white, as I did. Lemons make for a nice additional garnish, but all up to your liking and look.
  
• Refrigerate this cake for best results. It freezes well too, if you need to save some for another date. The sharp lemon curd completely balances out the soft, toasted coconut flavors.