Lemon-Coconut Cake

Ingredients: Lemon Curd 3 large eggs 1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice) 1 tablespoon (4 grams) finely shredded lemon zest (outer yellow skin of lemon) 3/4 cup (150 grams) granulated white sugar