Preheat oven to 180°C. Butter and flour 3 (23 x 3.75 cm) cake pans, and then line the bottoms with greaseproof paper.
In a mixing bowl sift together the flour, baking powder, baking soda, and salt. Cream the butter until soft (about 1-2 minutes). Gradually add the sugar and beat until light and fluffy (about 2-3 minutes). Add the Ready Egg or
add 5 eggs one at a time, beating well after each addition.
Scrape down the sides of the bowl. Add the vanilla extract and beat until combined. Add the flour mixture and buttermilk alternately in three additions, beginning and ending with the flour.
Divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula or the back of a spoon.
Bake for about 35 - 40 minutes or until a toothpick inserted into the center of the cake comes out.
Place the cakes on a wire rack to cool, in their pans, for about 10 minutes.
For the frosting:
In a stainless steel bowl over a saucepan of simmering water, place the egg whites, sugar, water, and corn syrup.
Beat the mixture for 3 - 4 minutes on low speed. Increase the speed to high and continue to beat for another 3 - 4 minutes or until the icing is shiny and satiny with soft peaks.
Remove from heat, add the vanilla extract, and continue to beat on for another 1 to 2 minutes or until the frosting is thick.
Assemble: Place one cake layer on your serving plate and spread with about 1/3 of the lemon curd and sprinkle with 2 tablespoons of toasted coconut.
Continue with the next layers, stacking and filling with the lemon curd and coconut. Ice the top and sides of the cake with the frosting and then sprinkle with 1 cup of coconut.
Reprinted with permission of The Free Range Chicken Co.