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1
For filling: In heavy saucepan, combine lemon juice and 1/2 cup water.
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2
Add cornstarch and whisk to dissolve.
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3
Add sugar, egg yolks, butter, lemon zest and salt.
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4
Cook over medium heat, whisking constantly, until mixture comes to a simmer.
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5
Reduce heat to low and whisk 1 minute.
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6
Strain through a coarse sieve into a medium bowl.
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7
Let cool to room temperature, press a piece of plastic wrap directly on surface and put in refrigerator until very cold.
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8
(Filling may be prepared up to 2 days in advance).
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9
To make cake: Preheat oven to 350u00b0F and lightly greaes and flour three 9-inch round layer pans.
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10
Line bottoms with parchment paper.
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11
In medium bowl, sift flour, baking powder and salt.
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12
In another bowl, cream sugar and butter with electric mixer on high speed until light and fluffy, about 3 minutes.
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13
Beat in egg yolks one at a time, then vanilla.
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14
On low speed, add flour in three 1-cup additions, alternating with two 1/2-cup additions of coconut milk.
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15
Begin and end with flour and beat until smooth, scraping bowl often with rubber spatula.
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16
In another bowl, beat egg whites (with clean beaters) on high speed until they form stiff peaks.
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17
Whisk 1/4 of the whites into the batter, then fold in the remainder.
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18
Spread mixture evenly in pans.
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19
Place in oven on center rack.
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20
Make sure pans don't touch each other and that they are not too close to sides of oven so air can circulate evenly around them.
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21
Bake for 25 to 30 minutes, until toothpick inserted in centers come out clean.
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22
Let cakes cool in pans on wire racks for 10 minutes.
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23
Invert and remove from pan and peel off parchment paper.
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24
Tun right sides up and cool completely.
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25
To make icing: In the top of a double boiler, combine sugar, egg whites,corn syrup, cream of tartar, and 1/3 cup water.
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26
Place over simmering water.
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27
Beat on high speed with handheld electric mixer until icing forms soft peaks, about 2 minutes.
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28
Remove from heat and beat in vanilla.
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29
Continue beating 5 minutes, or just until stiff peaks form.
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30
Place one layer upside down on serving plate.
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31
Spread with half of lemon filling.
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32
Place second layer on top, right side up.
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33
Spread with remaining half of filling.
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34
Add the final layer right side up.
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35
Spread icing over top and sides of cake.
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36
Press handfulls of coconut all over icing.
