Coconut Lemon Layer Cake

Ingredients

• 6 tablespoons unsalted butter, room temperature
• 3/4 cup Dixie Crystals Extra Fine Granulated Sugar
• 2 large eggs
• 5 large egg yolks (reserve whites for cake)
• 3/4 cup lemon fresh juice
• 1 tablespoon lemon zest
• Pinch salt
• 5 egg whites (reserved from lemon curd)
• 1/2 cup sweetened cream of coconut
• 1 tablespoon coconut flavoring
• 3 cups cake flour*
• 2 cups Dixie Crystals Extra Fine Granulated Sugar
• 4 teaspoons baking powder
• 1 cup unsalted butter, room temperature & cut into 16 pieces
• 1 cup coconut milk
• 1/2 cup shredded sweetened coconut
• 1 package (8 oz) cream cheese, softened
• 1/2 cup unsalted butter, room temperature
• 4 cups Dixie Crystals Confectioners Powdered Sugar
• 6 tablespoons cream of coconut
• 1 1/2 teaspoons coconut flavoring (extract)
• Pinch salt or to taste
• 4 cups sweetened shredded coconut, toasted – for garnish