Lemon Curd-Coconut Cake
| Yield: | 14 Servings |
| Categories: |
| CAKE | ||
| 2 1/2 | c | Unsifted cake flour |
| 2 1/2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1 | c | Milk |
| 1/4 | c | Cold water |
| 1 1/2 | ts | Vanilla |
| 4 | Egg whites | |
| 1 1/2 | c | Sugar |
| 1/2 | c | Butter or margarine, room temperature |
| FLUFFY WHITE FROSTING | ||
| 1 | c | Sugar |
| 1/8 | ts | Cream of tartar |
| 1/8 | ts | Salt |
| 4 | ts | Powdered egg whites |
| 1/2 | c | Cold water |
| 1 1/2 | ts | Vanilla |
| 1/4 | c | Bottled lemon curd |
| 2 | c | Shredded unsweetened coconut |
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