Lemon Curd-coconut Cake

-FLUFFY WHITE FROSTING-
1 c Sugar
1/8 ts Cream of tartar
1/8 ts Salt
4 ts Powdered egg whites
1/2 c Cold water
1 1/2 ts Vanilla

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1/4 c Bottled lemon curd
2 c Shredded unsweetened coconut

Heat oven to 350. Grease two 9-inch round layer-cake pans; dust with flour;
tap ourt excess flour.

Prepare Cake: Sift together the cake flour, baking powder and salt onto
sheet of waxed paper. Combine milk, water and vanilla in small bowl. Beat
egg whites in clean bowl with clean beaters until frothy. Gradually beat in
1/2 cup of the sugar until soft peaks form.

Beat butter and remaining 1 cup sugar in large bowl on medium-high speed
until fluffy and light colored, 2 minutes. On low, beat in flour mixture
alternately with milk mixture. Fold in beaten whites, half at a time.
Divide between pans.

Bake at 350 for 20-25 minutes, until edges start to pull away from sides.
Cool cakes in pans on racks 10 minutes. Turn out onto rack to cool

Prepare Frosting: Combine sugar, cream of tartar, salt, egg whites and
water in top of double boiler. Beat 1 minute; then beat over simmering
water 6 minutes, until thick, shiny and firm peaks form. Remove from
simmering water. Beat until cool. Beat in vanilla.