1) Make sure the cakes are completely cool. After their initial cool on the counter, I like to transfer them to the freezer for 30 minutes to ensure all heat is gone. If there is any lingering heat, it will cause the icing to melt and the cakes to slide.
2) Trim the tops of the cake so that they are flat. I like positioning them on the counter, uneven side up, between two rimmed baking sheets to ensure I'm getting a flat cut.
3) Place a dollop of frosting on the base of your cake stand. Then put the first layer of cake cut side down.
4) Using a rubber spatula, spread a generous amount of coconut icing on the layer. Then add a thin layer of lemon curd.
5) Place the second layer cut side down, and repeat step four.
6) Place the top layer cut side down, and repeat step four without the lemon curd but do not ice the sides yet.
7) Place the semi-assembled cake in your freezer to let the icing set. About 30 minutes is necessary.
8) Remove cake from freezer and with a rubber spatula, gingerly spread on the icing on the sides. Using an icing spatula to get a nice even coat all the way around.
9) Refrigerate until ready to serve. Can be served cold or room temperature.
* recipe originally calls for 1 teaspoon of coconut extract in the cake, but I wanted mine more coconutty.