Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients: In a large mixing bowl, combine the flour, 1 1/2 cups sugar, shredded coconut, baking powder, and salt.

Mix Wet Ingredients: In another bowl, beat the softened butter, milk, 3 eggs, vanilla extract, and 1 tablespoon lemon zest until well combined.

Finish Batter: Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Bake Cakes: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Cool: Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Make Lemon Curd: In a medium saucepan, whisk together the lemon juice, 1 tablespoon lemon zest, 1/2 cup sugar, and 3 eggs over medium heat. Stir continuously until the mixture thickens and coats the back of a spoon (about 10 minutes).

Finish Curd: Remove from heat and stir in the cut butter until melted and smooth. Let the curd cool to room temperature.

Make Meringue: In a clean mixing bowl, beat the 3 egg whites until soft peaks form. Gradually add the 3/4 cup sugar while continuing to beat until stiff peaks form. Stir in 1 teaspoon vanilla extract.

Assemble Cake: Once the cakes are cool, place one layer on a serving plate. Spread half of the lemon curd over the top, followed by half of the mixed berries.

Second Layer: Place the second cake layer on top and repeat with the remaining lemon curd and berries.

Frost with Meringue: Spread the meringue over the top of the cake, creating peaks with a spatula. Use a kitchen torch to lightly toast the meringue until golden brown, if desired.

Chill and Serve: Chill the cake for at least 30 minutes before serving.