Preheat oven to 350F.
Spread coconut shavings onto a sheet pan and toast shavings in oven. Occasionally toss the flakes in the pan so there''s even browning. Once toasted remove from oven and cool. Take a small batch of coconut and chop in a food processor. (*You can toast as much coconut as you like and save the extra as a crumb coating for your cake.)
Prepare two 9" round cake pans with pan spray and parchment paper. Remember to spray the bottom, sides and parchment.
In a medium measuring cup combine 1/4 cup of milk, egg whites and vanilla.
Sift dry ingredients into mixing bowl and mix on low speed for 30 sec to combine. Add butter and remaining 1/4 milk and 1/2 cup coconut milk to mixing bowl. Mix on low until dry ingredients are moistened. Increase to medium speed and beat for 1 1/2 min to aerate and develop the cake''s structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating the batter for 20sec after each addition to incorporate the ingredients. Scrape down the sides in the process.
Portion the batter into the prepared cake pans and smooth surface with a spatula. Pans should be no more than half full. Bake 25-35 min or until cake is done.
Let cakes cool in pans on a rack for 10min. Loosen the sides with a small metal spatula and invert cakes onto greased wire racks. To prevent splitting, re-invert the cakes so the tops are up and cool completely before assembling.
Whisk together lemon juice, pineapple juice, egg and sugar in a metal bowl. Gently heat mixture over a simmering water bath and constantly stir. (*Make sure to keep stirring or you''ll have some sweet tangy scrambled eggs.) The mixture will start to thicken and reach a creamy state between 7-10min. Remove bowl from the heat and set aside. Add butter and stir to combine. Curd will continue to thicken as it cools. Once room temperature, chill in the refrigerator.