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BATTER: Preheat oven to 300 degrees F.
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Generously grease and flour a 10-inch tube pan.
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In a small bowl, combine flour, salt, and baking soda.
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In a large bowl, cream butter.
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Slowly add sugar, beating until light and fluffy.
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Beat in eggs, one at a time.
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Blend flour mixture into butter mixture alternating with sour cream.
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Fold in vanilla and coconut.
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Spoon batter into prepared pan.
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Bake 1 1/2 hours or until a toothpick inserted in the center comes out clean.
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Cool cake in pan on a wire rack 30 minutes.
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Invert cake onto wire rack and cool completely.
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Cut cake in 1/2 to make 2 layers, using a serrated knife.
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Fill with 1 1/4 cups lemond curd filling, spread 1/4 cup on top.
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(Remaining curd is passed around once the cake has been sliced) Immediately pour orange glaze over top of cake allowing some to drizzle down the sides.
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LEMON CURD FILLING (make 1 day ahead): Remove peel from lemons (yellow part only) using a vegetable peeler.
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Chop finely in a food processor.
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Squeeze lemons to measure 1 cup of juice.
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In a double boiler, heat lemon juice, peel, sugar, and butter until sugar dissolves and butter melts.
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Strain eggs into lemon mixture.
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Cook until custard leaves path on back of spoon when finger is drawn across, stirring constantly for about 20 minutes- do not boil.
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Pour into a jar or bowl.
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Place plastic wrap on surface to prevent skin from forming; let cool and refrigerate over night.
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ORANGE GLAZE: In a small saucepan, heat orange juice, sugar, lemon juice, and almond extract over low heat, swirling pan occasionally until sugar dissolves.
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Increase heat and boil until reduced by 1/4 or about 5 minutes.
