coconut layer cake (for 1 cake)

PREP AND COOKING TIME 1 H 10M
DIFFICULTY: MEDIUM
CANOT BE FROZEN
Ingredients
For the cake
175g/ 6 oz self raising flour
1 tsp baking powder
3 large eggs
175 g / 6 oz butter, softened
175 g / 6 oz caster sugar
1 tsp vanilla extract
75 g / 2 /0.5 oz desiccated coconut.
 FOR THE FILLING AND ICING
100g / 3 0.5 oz desiccated coconut
7 tbsp lemon curd
500 g / 18 oz mascarpone
1 tsp vanilla  extract
2 tbsp icing sugar
TO DECORATE
flaked coconut
1 unwaxed lemon, grated zest
1 For the cake; heat the oven to 170 C (150 fan) crease and line two 20 cm / 8 sandwich this with a depth of 4 cm 1 0.5 with non stick baking paper
2 Sift the flour and banking powder into a mixing bowl, Add all the other ingredients, except the coconut and whisk whit an electric whisk until smooth. Alteratively, beat well with a wooden spoon. Stir in the coconut. the mixture should a soft dropping consistency - if it seems too stiff, add a little water.
3 Divide the mixture between the tins and bake for 30-35 minutes, until springy to the touch and golden. cool in tins for 5 minutes then turn out onto  a wire rack to cool.
4. Peel off the lining paper and cut each cake horizontally into 2 halves using a sharp bread knife.
5. For the filling and icing; toast the coconut in a dry frying pan until golden.
6. Spread some lemon curd on 1 cake layer. Put half the coconut  mascarpone , vanilla and icing sugar in a bowl and best well.
7. Carefully spread a thin layer over cake layer spread with lemon curd. sprinkle with toasted coconut
8. place another cake layer on top a repeat with the lemon curd, coconut filling and toasted coconut. Repeat with the the third cake layer and put the plain cake layer on top.
9. Spread the rest of the icing over the top and sides of the cake and carefully press flaked coconut into the side of the cake. Sprinkle more flaked coconut and the grated lemon zest over the top.