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1
Cake:
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2
Butter and lightly flour the cake pans.
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3
Preheat the oven to 350.
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4
Cream together the butter and sugar in the bowl of an electric mixer.
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5
One at a time, add the egg yolks and mix until blended.
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6
Sift together the flour, baking powder, and salt, and add alternately with the coconut milk.
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7
Stir in the lemon zest.
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8
In another bowl, beat the egg whites until stiff and glossy.
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9
Fold the whites into the batter with a rubber spatula.
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10
Divide the batter equally between the cake pans and bake for 40 minutes, or until the cake pulls away from the sides of the pan.
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11
Remove the cake pans and cool on wire racks.
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12
Lemon filling:
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13
In a medium non-aluminum saucepan, bring the lemon juice, sugar, and 1 cup water to a boil.
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14
In a bowl, dissolve the cornstarch in 1/3 cup water and mix in the yolks.
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15
When the lemon syrup boils, remove from the heat and gradually whisk it into the yolk mixture.
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16
Return to the saucepan and bring to a boil.
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17
Remove from the heat and whisk in the butter.
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18
Place a sheet of plastic wrap directly on the surface of the filling and set aside.
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19
Seven-Minute icing:
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20
In a large heatproof mixing bowl, combine all of the ingredients.
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21
Set the bowl over a pot of boiling water and beat with an electric mixer for about 7 minutes, until white peaks form.
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22
Remove from the heat and beat until the icing stiffens and becomes spreadable.
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23
Final assembly:
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24
Trim the tops and bottoms of each cake with a serrated knife.
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25
Cut the cakes horizontally in half.
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26
One at a time, spread each layer with the lemon filling, stacking evenly.
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27
Ice the cake with seven-minute frosting.
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28
Cover the tops and sides of the cake with the shredded coconut.
