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1
Preheat the oven to 350 degrees.
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2
Grease 3 9-inch cake pans and coat with the bread crumbs.
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3
Cream the butter in a bowl.
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Add the sugar and beat until light and fluffy.
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5
Beat in the eggs, one by one.
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6
Combine the flour, salt and baking powder.
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7
In another bowl combine the milk and vanilla.
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8
Fold the flour mixture into the butter mixture, alternating with the milk mixture in these proportions: 1/3 flour mixture, 1/2 milk, 1/3 flour mixture, remaining milk, remaining flour mixture.
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9
Scrape the bottom and sides of the bowl.
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10
Divide the batter among the prepared pans.
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Bake for 15 to 20 minutes.
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12
The cakes should be barely done in the middle.
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13
Cool 5 minutes in the pans, then unmold onto wire racks to cool.
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14
To make the lemon curd: In a medium saucepan combine the sugar, flour and cornstarch.
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15
In a bowl whisk together the lemon zest, lemon juice and 1 cup of water.
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16
Beat in the eggs.
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Slowly whisk the lemon mixture into the sugar mixture.
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Cook over medium heat, slowly whisking until the mixture thickens.
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19
Remove from the heat and stir in the butter.
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20
Set aside to cool, then refrigerate until ready to use.
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21
(This can be made several days ahead.)
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22
To make the icing: Beat the egg whites until just foamy.
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23
In a saucepan combine the sugar with 1/2 cup cold water and bring to a boil over high heat without stirring.
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Boil for 2 to 3 minutes.
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25
Dip a spoon into the syrup and let it drip off.
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When a 2- to 3-inch thread hangs off, it is ready.
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27
Beat the egg whites until they hold their shape and slowly beat in the syrup.
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28
Beat the mixture until firm.
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29
Add the vanilla.
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30
Set aside.
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31
To assemble: Place 1 cake layer on a serving platter.
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32
Spread generously with the lemon curd, but do not let it spill down the sides.
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33
Repeat with the second layer, then top with the third.
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34
Spread the icing on the top and sides, then cover it with the coconut, pressing it in with the palms of your hands.
