Lemon Coconut Cake With Whipped Cream Frosting

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2 3/4 cups all-purpose flour, sifted

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, softened

2 cups sugar

3 eggs

3/4 cup buttermilk

1 cup coconut milk (canned or fresh)

2 teaspoons grated lemon zest (about 2 lemons)

2 teaspoons vanilla extract (or 1 teaspoon lemon extract)

1 cup lemon curd

1/3 cup dried cranberries, soaked in 1/4 cup bourbon or brandy, drained

Whipped Cream Frosting

2 cups sweetened flaked coconut (toasted, if desired)

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