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if needed. The batter should look well combined and thickened. Divide the cake batter evenly among the 3 prepared cake pans, about 1½ cups of batter per pan, smoothing the tops with the rubber spatula. Place the pans in the oven. If your oven is not large enough to hold 3 pans on the center rack, place 2 pans on that rack and one in the center of the rack above.

3. Bake the cake layers until they are light brown and the tops spring back when lightly pressed with a finger, 17 to 19 minutes. The cake layer on the higher rack may bake faster so test it for doneness first. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a sharp knife around the edge of each cake and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another rack so that the cakes are right side up. Let the layers cool to room temperature, about 15 minutes longer.

4. Make the frosting: Place the cream cheese and butter in a medium-size bowl. Beat with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the confectioners’ sugar, a bit at a time, beating with the mixer on low speed until the sugar is well incorporated, 1 minute. Increase the mixer speed to medium and beat the frosting until fluffy, 1 minute longer. Place the frosting in the refrigerator to chill for 20 minutes.

5. To assemble the cake, transfer one layer, right side up, to a cake plate. Spread half (about 1/3 cup) of the lemon curd over the top. Place the second cake layer, right side up, on top of the first and spread the remaining lemon curd over this layer. Place the third layer on top of the second, right side up. Remove the frosting from the refrigerator and frost the top and side of the cake, working with smooth, clean strokes. To make slicing easier, place the uncovered cake in the refrigerator until the frosting sets, 20 minutes.

Keep It Fresh! Store this cake, in a cake saver or loosely covered with waxed paper, in the refrigerator for up to one week. Freeze the cake, wrapped in aluminum foil, for up to six months. Let the cake thaw overnight in the refrigerator before serving.

Want to Make This Cake Even More Lemony?

Turn the cream cheese frosting into a lemon cream cheese frosting by adding a teaspoon of grated lemon zest and a teaspoon of lemon juice (from one lemon).

EASY COCONUT REFRIGERATOR CAKE

I’VE ALWAYS SAID that coconut refrigerator or icebox cakes (the cakes you assemble then stash in the fridge for several days until the frosting has a chance to soak into the cake) are the perfect cake to bake for company because you can make them days in advance. Yet, the coconut cake in my first Cake Mix Doctor—Grandma’s Coconut Icebox Cake—was often a pain to assemble because the icing slipped down the cake when you tried to spread it. The icing firmed up fine once it chilled. This cake from Sandra Lacey is much easier to prepare, and the secret to its ease is the whipped topping added to the sour cream frosting. The frosting spreads beautifully on the six-layer cake and doesn’t slip at all. A tall, picture-perfect cake, this is just the treat for the winter holidays, New Year’s Eve, special birthdays, Easter, and even a summer barbecue with family.

serves:

12 to 16

prep:

35 minutes

bake:

18 to 23 minutes

cool:

20 minutes

For the cake

Vegetable oil spray, for misting the pan

Flour, for dusting the pan

1 package (18.25 ounces) plain white cake mix

1 cup milk

½ cup cream of coconut, plus more cream of coconut (optional) for brushing the baked layers (see Note) 3 large eggs

For the frosting and garnish

2 cups (16 ounces) reduced-fat sour cream

1¾ cups granulated sugar

1 container (8 ounces) frozen whipped topping, thawed

3½ to 4 cups sweetened or unsweetened flaked coconut

1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist three 9-inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans