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1
In a Large bowl, cream butter and sugar until light and fluffy.
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2
Add eggs one at a time, beating well after each addition.
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3
Beat in vanilla.
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4
Combine the flour, baking powder and salt, add to creamed mixture alternating with the milk.
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5
Transfer to three greased and floured 9in round cake pans.
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6
Bake at 350 for 25-30 min, or until toothpick inserted comes out clean.
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7
Cool for ten min before removing from pans to wire rack to cool.
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8
For filling in a small saucepan combine the sugar, cornstarch, and water until smooth.
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9
Bring to boil, cook and stir 2 min longer or until thickened and bubbily.
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10
Remove from heat.
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11
Stir small amount of hot mixture into egg yolks, return all to the pan, stirring constantly.
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12
Bring to a gentle boil, cook and stir 2 min longer.
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13
Remove from heat and gently stir in lemon juice and butter.
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14
Cool to room temperature without stirring.
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15
Place one cake on serving plate.
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16
Spread with half the filling.
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17
Repeat layers top with remaining cake.
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18
For frosting.
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19
In a heavy pan combine sugar, egg whites, water and cream of tarter.
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20
With a mixer beat on low 1 min.
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21
Continue beating on low over low heat until frosting is 160F or app 10min.
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22
Transfer to a large bowl, add vanilla.
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23
Beat on high until stiff peaks form..about 7 min.
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24
Frost top and sides of cake.
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25
Sprinkle with coconut.
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26
Store in fridge.
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27
Borrowed from taste of home magazine.
