Preheat oven to 325º. Butter and flour three 9 inch cake pans and line with parchment paper.

In a separate bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer, beat the butter and sugar until it’s light and fluffy, about 2 minutes Add the egg yolks one at a time, beating after each, then beat until light and fluffy, about 5 minutes. Add vanilla.

Combine the buttermilk and coconut cream in a measuring cup. Add about a third of the flour mixture alternating with the buttermilk, beating just until combined.

In a separate bowl, beat the egg whites with a hand mixer until soft peaks form, about 3 minutes. Fold in ¼ of the egg whites, when combined, fold in the remaining egg whites.

Divide the batter evenly between the two cake pans, smooth out the top with an offset spatula and bake for 40-43 minutes. A toothpick should come out clean and the edges should be pulling away from the side of the pan.

Place on a cooling rack for 15 minutes then remove from the pans and let cool completely before frosting.

Once cool even off the rounded tops with a serrated knife.

Add eggs and egg yolks to a saucepan and add sugar whisking until combined. Slowly whisk in the lemon juice.

Place over low heat and whisk constantly for 10-15 minutes until it thickens. Don’t let it get too hot or the eggs will curdle. Once it has thickened, remove from the heat and whisk in butter. Let come to room temperature then refrigerate until needed. It will thicken further as it cools.

Cream the butter and cream cheese together until combined with an electric mixer. Add powdered sugar and salt and beat until smooth and creamy. If it is too thin, add more powdered sugar a little at a time. If it is too thick, you can add a little cream.