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1
Preheat oven to 350u00b0.
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2
Lightly grease and flour 2 (9-inch) cake pans; line bottoms with wax paper, and set aside.
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3
Sift together first 4 ingredients in a large bowl.
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4
Cream together butter and sugar in a separate large bowl at high speed with an electric mixer until creamy, about 2 minutes. Add eggs, 1 at a time, mixing well after each addition, and beat 2 more minutes or until light and fluffy.
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5
Stir together buttermilk and next 3 ingredients in a separate bowl.
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6
Mix flour and milk mixtures alternately into egg mixture, beginning and ending with flour mixture, scraping down the side of the bowl between each addition. (Be careful not to overmix.)
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7
Spoon batter evenly into prepared pans, and gently smooth the top with a rubber spatula. Bake at 350u00b0 for 30 to 35 minutes or until cakes have risen and a wooden pick inserted in center comes out clean.
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8
Remove cakes from oven, and cool for 15 minutes in pans on a cooling rack. Turn cakes out of pans onto rack, and let cool completely before frosting.
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9
Place 1 layer on a cake plate with the flat (bottom) side up. Spread lemon curd evenly over cake. Sprinkle cranberries evenly over lemon curd. Spread 1 cup Whipped Cream Frosting over lemon curd and cranberries, and sprinkle with 1/2 cup coconut.
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10
Top with second layer, and spread the top and sides of cake with remaining frosting. Press remaining coconut evenly around cake.
