Recipe Request-- Lemon Coconut Cheesecake

This cake has a layer of cheesecake and a layer of lemon sponge cake. Between the layers and to frost and decorate the cakes, there is lemon curd, coconut, and whipped cream. It does take some time, but man is it worth it.

For the cheesecake:

24 oz regular cream cheese at room temp.
1 1/3 cups sugar
3 tbsp cornstarch
1 tbsp vanilla extract
2 extra large eggs
2/3 cup whipping cream

Preheat oven to 350 degrees. Generously butter a 9-inch springform pan. Wrap the outside in aluminum foil, covering the bottom and sides of pan.

Beat 8 oz. cream cheese, 1/3 cup of sugar, and cornstarch until creamy, about 3 minutes. Beat in remaining cream cheese (8 oz. at a time). Increase mixer speed and beat in the remaining sugar. Add vanilla. Add eggs, one at a time, beating well after each one. Add cream and mix just until blended.

Spoon batter gently into springform pan and place into a large shallow pan containing hot water. The water should come about 1 inch up the side of the pan. Bake until edges are golden brown, about 1 1/4 hours. Remove cake from water bath, transfer to cooling rack, and allow to cool in pan for 2 hours. Cover with plastic wrap and refrigerate in pan until completely cold, about 4 hours.

For the spongecake:

1/2 cup sifted cake flour
1 tsp baking powder
1/4 tsp salt
4 extra large eggs, separated
1/2 cup sugar
1 tsp vanilla extract
1/4 tsp lemon extract
3 tbsp unsalted butter, melted
1/4 tsp cream of tartar

Oven should be kept at 350 degrees. Butter the bottom and sides of a 9 inch round cake pan. Line the bottom only (not the sides) with parchment paper. Sift flour, baking powder, and salt together in small bowl. Beat egg yolks in large bowl on high for 3 minutes. Slowly add 1/4 cup of sugar and beat until thick, light yellow ribbons form, about 5 minutes more. Beat in the extracts. Sift flour mixture over the batter and stir it in with a spoon, just until no white specks are visible. Blend in the melted butter. Put egg whites and cream of tartar in clean bowl and beat until frothy. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form and whites look glossy. Fold about 1/3 of whites into the batter, then fold in the rest of the whites. Gently spread batter over bottom of prepared cake pan and bake until golden and toothpick comes out clean, about 15 minutes. Let cake cool in pan on cooling rack for 15 minutes, then remove from pan, peel away parchment paper and allow to cool completely. Cover with plastic wrap until ready to assemble.

For the lemon curd (makes 4 cups):

16 large egg yolks
Finely grated zest of 4 lemons
1 cup plus 4 tbsp freshly squeezed lemon juice (about 6 lemons)
2 cups sugar
1/4 tsp salt
2.5 sticks (20 tbsp) unsalted butter, cold, cut into pieces

Whisk yolks, zest, juice, and sugar together in a heavy saucepan. Cook over medium- high heat, stirring constantly with wooden spoon until mixture is thick enough to coat the back of the spoon, and the temperature of the mixture is 160 degrees. Remove from heat. Add salt and butter, one piece at a time, stirring after each piece until smooth. Cover with plastic wrap, pressing wrap directly onto surface of mixture to prevent a skin from forming. Refrigerate until chilled and set, at least 1 hour.

For the frosting and decoration:

1 quart whipping cream
1/3 cup sugar
1 tbsp vanilla extract
4 cups coconut flakes

When ready to assemble, beat whipping cream until soft peaks began to form. Slowly add sugar and vanilla and continue to beat until stiff peaks form. Remove cheesecake, spongecake, and lemon curd from refrigerator. Place spongecake, top side down, on a cake plate. Spread with a layer of whipped cream. Sprinkle a layer of coconut on top of whipped cream. Spread a layer of lemon curd on top of coconut. Place cheesecake, top side down, over lemon curd. Frost entire cake with whipped cream (leave some to pipe decorations). Sprinkle coconut on top and gently pat on sides of cake. Spread a layer of lemon curd on the very top of the cake for a dramatic effect and beautiful color. Pipe decorations of your choice around the top (and bottom) edges of the cake, using the remaining whipped cream. Keep the cake refrigerated.