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1
Preheat oven to 350.
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2
Butter two eight-inch layer-cake pans, cut circles of wax paper to fit the bottoms, then butter the paper and place in pan bottoms.
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3
Dust pans with flower.
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4
Beat eggs with sugar till thick and light.
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5
Mix carrots with one-half cup of the coconut and oil, fold into the egg mixture.
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6
Stir in lemon juice.
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7
Sift flour, baking powder, cinnamon and salt, fold into batter.
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8
Divide batter evenly between the two pans.
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9
Bake about 45 minutes, until lightly browned and a cake tester comes out clean.
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10
Place pans on racks to cool for about 10 minutes.
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11
Remove cakes from pans and allow to continue cooling.
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12
Peel wax paper off the cakes.
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13
While the cakes are baking, whip the cream.
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14
Transfer it to a very fine mesh strainer or a strainer lined with cheesecloth that will hold it comfortably and suspend it over a bowl.
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15
Cover the whipped cream with plastic wrap and refrigerate it until just before serving.
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16
This allows excess fluid to drain out of the whipped cream so it will hold its shape better.
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17
It can stay refrigerated for several hours.
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18
Just before serving fold half the remaining coconut into the whipped cream.
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19
Frost the tops and sides of the layers and stack them.
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20
Sprinkle the remaining coconut over the top and decorate with Easter candies.
