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So Easy Filling -
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1. Combine ingredients.
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2. Set aside.
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Lemon Curd -
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1. Combine egg yolks, sugar and lemon juice in saucepan. 2. Cook over low heat until mixture coats back of spoon, about 10 min.
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3. Stir in butter and rind. 4. Cover and cool completely
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Cake - 350 degrees
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1. Grease and flour 3(9 inch) pans
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2. Cream butter.
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3. Add sugar and continue beating until light and fluffy.
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4. Add eggs, one at a time
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5. Add milk and flour alternately. Always begin and end with dry ingredients.
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6. Add extracts
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7. Bake 350 degrees for 25 to 30 minutes.
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8. Cool completely
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Frosting
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1. Combine all ingredients except extracts in saucepan or top of double boiler. (Do not let bottom of double boiler touch the water or your frosting will be grainy. I don't know why it does this but it will ruin your frosting. I am speaking from experience.)
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2. Beat with electric mixer on high speed for 7 min.
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3. Add extracts.
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Assembly
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1. Use a wooden skewer to poke holes approximately 1/2 inch all over layer. When I used a wooden spoon it was easier to getn the filling into the layers but the cake fell apart when slicing.
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2. Spread 1/3 of filling over cake layer and using an offset spatula gently force filling into holes. (This may take just a little of time and patience)
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3. Spread 1/3 of lemon curd over filling (I found that if you place each layer in the freezer for a few minutes the lemon curd is easier to spread)
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4. Continue this layering on all three layers.
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5. Frost
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6. Sprinkle sides and top of cake with additional coconut
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7. For garnish I have added candied lemon slices
