Lemon Yoghurt Cake with Lemon Curd Frosting

Ingredients

• Lemon yogurt cake with lemon curd frosting
• 250 gram butter, at room temperature
• 4 eggs, at room temperature
• 2 tablespoon finely grated lemon rind
• 1 1/2 cup (330g) caster sugar
• 1 1/2 cup (225g) self-raising flour
• 1/2 cup (75g) plain flour
• 1/2 cup (140g) yoghurt
• 1/3 cup (80ml) lemon juice
• 2 tablespoon flaked coconut
• Lemon curd frosting
• 250 gram cream cheese, at room temperature
• 125 gram unsalted butter
• 2 eggs
• 1 teaspoon finely grated lemon rind
• 2/3 cup (150g) caster sugar