Fluffy southern coconut and lemon curd cake

Preheat the oven to 350 F. Grease and flour two 8-inch round cake pans. Prepare and bake the cake according to the package directions. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

To make the frosting, in a heatproof bowl or in the top of a double boiler, combine the sugar, egg whites, cream of tartar, salt and 1/3 cup water. Place the bowl over boiling water, and beat with an electric mixer for 1 minutes. Take the bowl away from the heat and continue to beat with an electric mixer for an additional 7 minutes on high speed.

Heat the lemon curd gently over medium low heat, just to soften. Fold the curd and lemon zest into the frosting.

To assemble the cake, cut each layer in half horizontally. Frost one layer and top it with the next, using all the layer. Frost the top and sides of the cake and cover with the coconut.

Store wrapped or in an airtight container in the refrigerator. The cake will keep for three to five days.