-
1
Preheat oven to 350 degrees.
-
2
Coat 3 round cake pans (8 inch each) with the cooking spray, dust each with 1 tablespoon flour.
-
3
Combine sifted flour, baking powder, salt and baking soda.
-
4
Then add sugar, butter and oil and beat for about 5 minutes.
-
5
Add egg whites, one at a time and then combine the milk and yogurt.
-
6
Add the flour mixture to the creamed mixture, stir in extracts.
-
7
POUR cake batter into your prepared pans.
-
8
Bake at 350 degrees for 25 minutes.
-
9
Cool in pan for another 10 minutes.
-
10
Remove from pans.
-
11
Make sure cake is completely cooled.
-
12
While cake is cooking make your coconut frosting.
-
13
Add sugar, water, cream of tartar, sprinkle of salt and egg whites together.
-
14
Beat at high speed until stiff peaks form on top of oven in a pan and candy thermometer registers 160.
-
15
Add extracts and beat until blended.
-
16
Put aside.
-
17
LEMON FILLING: Combine sugar and cornstarch in a saucepan.
-
18
Stir in water, orange juice, rind, lemon juice, and egg yolks.
-
19
Bring it to a boil over medium to high heat.
-
20
Cook until it thickens, stirring constantly so it won't burn.
-
21
Remove from heat, Stir in vanilla.
-
22
Cover and put it on cake after it gets cooled.
-
23
Place 1 cake layer on a plate, that will be the bottom one.
-
24
Spread a thin layer of lemon filling on top of cake.
-
25
Put your second layer of cake on top of that.
-
26
And then spread another thin layer of lemon filling on top of that.
-
27
Then you put the last layer on top of the cake.
-
28
Then you spread the coconut frosting on the very top of the cake.
-
29
Spread the frosting on sides of the cake.
-
30
Sprinkle top of cake the coconut flakes.
