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1
Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, one at a time, beating after each addition.
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2
Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in 1 teaspoons vanilla.
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3
Beat egg whites at high speed with an electric mixer until stiff peaks form, fold about one-third of egg whites into batter; fold in remaining egg whites. Spoon batter into 3 greased and floured 9-inch round cake pans.
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4
Bake at 350u00b0F for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
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5
Spread Lemon Filling between layers. Spread Cream Cheese Frosting on top and sides of cake. Sprinkle top and sides with coconut; garnish, if desired.
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6
Lemon Filling.
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7
Combine sugar and cornstarch in a medium saucepan; stir in 1 cup boiling water. Cook over medium heat, stirring constantly, until sugar and cornstarch dissolve (about 3 minutes). Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly with a wire whisk. Stir in lemon juice.
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8
Cook, stirring constantly, until thickened. Remove from heat; stir in butter. Cool, stirring occasionally.
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9
Cream Cheese Frosting.
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10
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powered sugar, beating at low speed until blended, stir in vanilla.
