Lemon Cake With Coconut Icing

• 3/4 cup unsalted butter, softened, plus some for greasing the pans
• 1/2 cup unseasoned bread crumbs
• 1 1/2 cups sugar
• 3 eggs
• 3 cups unbleached, all-purpose flour, sifted
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1 cup milk, at room temperature
• 1 tablespoon vanilla
• 1 cup sugar
• 3 tablespoons flour
• 1 tablespoon cornstarch
• 2 tablespoons lemon zest
• Juice of 3 lemons
• 3 eggs
• 1/4 cup unsalted butter
• 4 egg whites
• 2 cups sugar
• 1 1/2 teaspoons vanilla extract
• 4 cups freshly grated coconut

1. Preheat the oven to 350 degrees.
2. Grease 3 9-inch cake pans and coat with the bread crumbs.
3. Cream the butter in a bowl.
4. Add the sugar and beat until light and fluffy.
5. Beat in the eggs, one by one.
6. Combine the flour, salt and baking powder.
7. In another bowl combine the milk and vanilla.
8. Fold the flour mixture into the butter mixture, alternating with the milk mixture in these proportions: 1/3 flour mixture, 1/2 milk, 1/3 flour mixture, remaining milk, remaining flour mixture.
9. Scrape the bottom and sides of the bowl.
10. Divide the batter among the prepared pans.
11. Bake for 15 to 20 minutes.
12. The cakes should be barely done in the middle.
13. Cool 5 minutes in the pans, then unmold onto wire racks to cool.
14. To make the lemon curd: In a medium saucepan combine the sugar, flour and cornstarch.
15. In a bowl whisk together the lemon zest, lemon juice and 1 cup of water.
16. Beat in the eggs.
17. Slowly whisk the lemon mixture into the sugar mixture.
18. Cook over medium heat, slowly whisking until the mixture thickens.
19. Remove from the heat and stir in the butter.
20. Set aside to cool, then refrigerate until ready to use.
21. (This can be made several days ahead.)
22. To make the icing: Beat the egg whites until just foamy.
23. In a saucepan combine the sugar with 1/2 cup cold water and bring to a boil over high heat without stirring.
24. Boil for 2 to 3 minutes.
25. Dip a spoon into the syrup and let it drip off.
26. When a 2- to 3-inch thread hangs off, it is ready.
27. Beat the egg whites until they hold their shape and slowly beat in the syrup.
28. Beat the mixture until firm.
29. Add the vanilla.
30. Set aside.
31. To assemble: Place 1 cake layer on a serving platter.
32. Spread generously with the lemon curd, but do not let it spill down the sides.
33. Repeat with the second layer, then top with the third.
34. Spread the icing on the top and sides, then cover it with the coconut, pressing it in with the palms of your hands.

unsalted butter, bread crumbs, sugar, eggs, unbleached, salt, baking powder, milk, vanilla, sugar, flour, cornstarch, lemon zest, lemons, eggs, unsalted butter, egg whites, sugar, vanilla, freshly grated coconut

Taken from cooking.nytimes.com/recipes/7800 (may not work)