Preheat the oven to 350°F

In a food processor or with a ziploc bag/rolling pin, grind the Maria cookies until fine

As soon as the cookies are fine, incorporate with melted butter, salt, and sugar. Mix until the ingredients are all evenly combined.

In the base of greased and parchment lined cake pans (we used 3 8" pans). Evenly distribute the graham cracker crust between the pans. After distributing, press the mixture down with a measuring cup or other flat surface until it forms a very compact layer (these will be thin)

Place the pans in the oven and bake for 8 minutes (or until slightly golden) and set aside to cool while you make the cake

In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside

In the base of a stand mixer or in a bowl with a hand mixer, cream together the butter, coconut oil, and sugar until pale, light and fluffy. This will take about 5 minutes on medium high speed. Scrape down the bowl halfway through

With the mixer still running, slower pour in the egg white and whip for 1-2 minutes until well combined

Add in the extracts and mix until well combined

Reduce the mixer speed to low and then add 1/3 of the flour mixture until just combined then add ½ of the buttermilk and repeat the remaining flour and buttermilk, alternating. You should start and end with the dry

Divide the batter evenly into 3 and place it evenly into the 3 prepared cake pans

Bake for 35-40 minutes or until a toothpick comes out clean. Set aside to cool

In a saucepan that a bowl can sit on top of or double broiler, pour about 2 inches of water and bring it to a simmer. (The bowl should be able to sit on top without touching the water)

In a bowl, add lemon juice, eggs, egg yolks, sugar, and salt. Place the bowl on the saucepan and whisk the curd continually until the mixture becomes very thick, this will take about 10-12 minutes (or it is 180° F on a thermometer.)

Remove the bowl from the saucepan and cool until it reaches 140° F, stirring from time to time to release the heat.

While it is cooling, cut butter into 1-tablespoon cubes. When the curd is ready, whisk in the butter 1 tablespoon at a time, stirring until melted after each piece.

Once all the butter is added, the curd will be pale yellow and thick. Place in the fridge until cold (~1 hour)

Once it’s cooled fold in whipped cream

Top the cooled cake layers with the curd cream mixture. Lightly crush and sprinkle the remaining 1 ounce Maria cookies on top.. Store in the fridge until ready to serve