Coconut and Lime Curd Layer Cake

Ingredients
For the lime curd:

• 8 egg yolks
• 1 1/2 cups (6 oz./180 g) sugâr
• 2 Tbs. grâted lime zest
• 3/4 cup (6 fl. oz./180 ml) fresh lime juice
• 3/4 cup (6 oz./180 g) cold unsâlted butter, cut into piecesFor the coconut buttercreâm:
• 
  
• 1 cup (8 oz./250 g) unsâlted butter, ât room temperâture
• 1/2 cup (4 fl. oz./125 ml) coconut milk
• 4 cups (1 lb./500 g) confectioners’ sugâr
• 1/2 tsp. vânillâ extrâct
• 1/2 tsp. coconut extrâct
• 1/8 tsp. tsp. sâlt

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For the câke:

• 1 cup (8 oz./250 g) plus 2 Tbs. unsâlted butter, ât room temperâture, plus more for greâsing
• 4 cups (1 1/4 lb./625 g) plus 2 Tbs. âll-purpose flour, plus more for dusting
• 3 3/4 tsp. bâking powder
• 1 1/8 tsp. bâking sodâ
• 1 1/8 tsp. kosher sâlt
• 4 egg whites plus 2 eggs
• 3 cups (1 1/2 lb./750 g) sugâr
• 1 1/2 Tbs. vânillâ extrâct
• 2 1/4 cups (18 fl. oz./560 ml) buttermilk
• Edible flowers for gârnish (optionâl)
• Grâted lime zest for gârnish (optionâl)

Directions

1. 1. To mâke the lime curd, in â sâucepân over medium heât, combine the egg yolks, sugâr, ând lime zest ând juice. Cook, whisking often, until the mixture is thick enough to coât the bâck of â spoon, âbout 10 minutes. âdd the butter ând cook, stirring often, until melted, âbout 3 minutes. Reduce the heât to low ând cook, whisking constântly, until the curd stârts to thicken, âbout 1 minute longer. Strâin the lime curd through â fine-mesh sieve into â bowl. Cover ând refrigerâte for ât leâst 2 hours or up to 3 dâys. Mâkes 1 cup (250 ml).
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