Lemon Layer Cake with Lemon Curd Filling

INGREDIENTS

2 1/4 cups

cake flour

1 tbsp

baking powder

1/2 tsp

table salt

1 1/4 cups

buttermilk

egg whites, at room temperature

1 1/2 cups

sugar

2 tsp

finely grated lemon zest

1 stick

unsalted butter, at room temperature

1/2 tsp

pure lemon extract, I use Penzey's brand

1 cup

sugar

egg whites

3 sticks

unsalted butter, at room temperature

1/8 tsp

table salt

1/4 cup

fresh lemon juice

1 tsp

vanilla extract

jar of good quality lemon curd

2 cups

sweetened shredded coconut