2 cups shredded coconut
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder (non aluminum like Rumford)
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs
1 1/2 teaspoons vanilla extract
1 cup milk
Citrus Fruit Curd Filling
1 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup fresh orange juice
3 large egg yolks, beaten
1 tablespoon each lemon and lime zest
Vanilla Whipped Cream Frosting
3 cups cold heavy cream
3 tablespoons confectioner’s sugar
1 tablespoon vanilla extract
Line three 9-inch round cake pans with parchment, spray with butter-flavored vegetable cooking spray, and dust with flour. Preheat the oven to 350º.
Toast the coconut: While the oven is heating up, place the coconut on a clean baking sheet and toast just until the tips are golden brown, 5 to 8 minutes. Remove from the oven and set aside to cool.
For the cake: Combine the flour, baking powder, and salt in a bowl. In the work bowl of an electric mixer, cream the butter and sugar until fluffy, 3 minutes. Add the eggs, one at a time until smooth. On low speed, add the flour mixture alternately in three additions with the vanilla and milk; beat 30 seconds until smooth. Divide the batter between the 3 cake pans and bake 25 to 30 minutes, until a cake tester inserted in the center comes out clean. Cool in the pans 10 minutes, then invert onto a rack and cool completely before frosting.
For the filling, combine the sugar, cornstarch, salt, lemon juice, lime juice, orange juice, and water in a saucepan. Bring to a boil, stirring with a whisk to avoid lumping. Remove from the heat and whisk in the 3 egg yolks and zests. Return to the heat and boil 1 minute. Remove from heat, transfer to a small bowl and cool completely. Can be made the day ahead and refrigerated.
To whip the cream and assemble, with an electric mixer, beat the 1 cup of the cream to stiff peaks and fold into the fruit curd. Then, without washing the bowl, beat the remaining 2 cups of cream, sugar, and vanilla until fluffy and the mounds hold their own shape. Sandwich between two layers with all of the fruit curd filling, then with a metal spatula, swirl the vanilla whipped cream over the tops and sides of the cake. Sprinkle all over with the coconut. Store in the refrigerator