Toasted Coconut Pound Cake with Lemon Curd

My husband has been asking me to make a coconut cake for quite some time, but I have been reluctant about making a large layer cake only for it to sit around waiting for me to eat it. I am one of those people that can't have sweets in their house without consuming them until there is nothing left! Anyway, I saw this recipe and figured that it would be a good compromise since it only makes a small amount and that it contains coconut. This cake was so good that I am glad that there wasn't alot of it. I used the lemon curd to spread on the cake and then I topped it with strawberries and a bit of whipped cream.

Source: http://evilshenanigans.com

Lemon Curd

2 oz sugar (1/4 cup)
1 tsp lime zest
2 oz lime juice
2 egg yolks
4 tbsp unsalted butter

Rub the lime zest into the sugar until it is fragrant and the sugar is tinted pale green.
Pour into a heavy bottom pot.
Juice the limes and add the juice to the pot with the sugar. Stir in the egg yolks and cook over medium heat until thick. Stir in the butter and cook until melted.
Pour through a strainer into a heat proof bowl and cover with plastic wrap. Make sure to press the film down over the curd to avoid a skin. Chill for two hours.

For the cake:
1 c coconut
1 c sugar
1/2 c butter
3 eggs
1 tsp vanilla
'1/2 c sour cream
1 1/4 c all purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

Heat the oven to 325 F and grease a 10'' loaf pan very well.
Allow your butter, eggs and sour cream to come to room temperature.
Toast the coconut until brown and fragrant. Set aside to cool.
In a mixer with a paddle attachment, cream the butter and sugar on medium high speed for 5 minutes.
Scrape the sides of the bowl down and add the eggs, one at a time, blending for one minute after each addition and scraping down before adding the next.
Add the vanilla abd blend to combine.
Sift the dry ingredients and add them, along with the sour cream, in three alternating installments, starting and ending with the dry ingredients.
Fold in the toasted coconut and pour into the prepared pan.
Bake for 60 minutes or until the center of the cake springs back lightly when pressed in the center. you may need to tent the cake with aluminum foil to avoid browning.
Cool in the pan for 20 minutes before turning out on a rack to cool completely.