Heat oven to 350 degrees F. Coat three 8-inch regular or disposable round cake pans with nonstick cooking spray. Line bottoms with waxed paper; coat paper with spray; dust pans with flour (you can also use flour-and-oil baking spray).

In medium-size bowl, mix flour, baking powder and salt. Set aside.

With mixer on medium speed, beat butter and granulated sugar in large bowl until light and fluffy. Add egg whites one at a time, beating after each. Beat in 1 teaspoon coconut extract if you are using coconut milk; if using regular milk, use 2 teaspoons extract. On low speed, beat flour mixture alternately with coconut milk (or regular milk) into butter mixture, beating after each addition. Spread into prepared pans; batter is fairly thick.

Bake at 350 degrees F for 25 to 30 minutes or until toothpick inserted in center of layers comes out clean and cakes begin to pull away from side of pan. Cool layers in pans on rack 10 minutes. Remove cakes from pans; cool completely.

Frosting: In large bowl, beat cream cheese and butter until smooth. On low speed, beat in confectioners' sugar, coconut extract and lemon juice until smooth and good (but thick) spreading consistency. Add a few drops of water, if needed, for easier spreading.

Place one layer on pedestal. Spread with 1/4 cup of the lemon curd. Top with a second layer. Spread with remaining 1/4 cup lemon curd. Top with last layer. Secure with skewers. Spread frosting on side and top of cake. Remove skewers before adding coconut.

Press a handful of coconut gently into side of cake. If your pedestal does not have a lip, keep a bowl underneath area where you are working to catch excess. Continue around side of cake, then sprinkle over top. Garnish with raspberries, if desired.