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1
Make the Cake: Preheat oven to 350F Butter a 9 inch springform pan.
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2
Sift flour, cornstarch, baking powder, and baking soda into a large bowl.
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3
Use a stand mixer to beat the butter with 1 cup of sugar for about 5 minutes at high speed, until light in color.
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4
Add egg yolks and vanilla and beat just to blend.
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5
Alternately, beat in milk and flour mixture, ending with flour.
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6
Scrape batter into the bopwl that held the flour.
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7
Wash and dry mixer bowl.
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8
Then pour in egg whites and use whisk attatchment to beat at a high speed until foamy.
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9
With motor running, gradually add in remaining sugar until soft peaks form.
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10
Transfer egg white mixture to the top of the batter and use a rubber spatula to gently fold the egg whites into the batter.
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11
Scrape batter into the prepared pan and smooth the top.
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12
Bake 45 to 50 inutes, until a toothpick inserted in the center comes out clean.
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13
Cool on a rack for 1 hour.
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14
Undo springform pan and use a large spatula to slide the cake onto a plate.
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15
Wrap well with plastic wrap.
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16
Make the Lemon Curd: In a large heavy saucepan, whisk together the egg yolks and sugar until creamy.
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17
Add in lemon juice and butter.
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18
Cook over medium heat, stirring constantly, until it starts to bubble and has thickened.
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19
Stir in lemon zest and chi;; until very cold and thick.
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20
This may take overnight in the refrigerator.
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21
Make the Icing: Whisk the cream and suagr together until it holds firm peaks.
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22
With a rubber spatula, fold in sour cream.
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23
Assemble the Cake: Cut the cake horizontally into 3 layers.
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24
Spread half the lemon curd over the bottom layer.
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25
Top with second layer and spread with the remaining lemon curd.
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26
Top with the final cake layer.
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27
Spread icing over top and down sides of the cake.
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28
Press coconut all over the outside of the cake.
