FOR CAKE

2 tablespoons unsalted butter, melted, for brushing pan
5 large eggs, separated
3/4 cup sugar, divided
3/4 cup extra-virgin olive oil (I used Meyer lemon olive oil http://bit.ly/70HNhp )
1 tablespoon grated Meyer lemon zest plus 3 tablespoons Meyer lemon juice
1 cup cake flour (not self-rising)
1/2 teaspoon salt

FOR FILLING (and if you feel like cheating here, just use lemon pudding and add zest and juice to jazz it up)

1/2 cup plus 1 tablespoon sugar
3 tablespoons all-purpose flour
1/2 teaspoon salt
1 teaspoon grated Meyer lemon zest plus 3/4 cup Meyer lemon juice
1 large egg yolk
1 tablespoon unsalted butter

FOR FROSTING

1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups powdered sugar
I can of unsweetened coconut milk for reducing (see below), room temperature
Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
1 1/2 cups sweetened flaked coconut