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1
Preheat the oven to 350 degrees F.
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2
Lightly grease and flour 3 (8-inch) cake pans.
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3
Using an electric mixer, cream the sugar with 1/2 cup of the butter.
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4
With the mixer running, add the oil and incorporate thoroughly.
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5
Add the egg yolks, 1 at a time, beating well after each yolk.
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6
Sift the flour and baking soda together.
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7
Alternately add the flour mixture and buttermilk to the egg mixture.
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8
Mix thoroughly.
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9
Fold in 2 cups of the coconut.
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10
Using an electric mixer, beat the egg whites until stiff.
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11
Fold the egg whites into the cake batter.
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12
Pour the batter into the prepared pans.
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13
Bake the cakes for about 25 to 30 minutes or until the center of each cake is set.
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14
Using an electric mixer, cream the remaining butter with the cream cheese.
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15
Add the powdered sugar, lemon zest, lemon juice and 2 tablespoons of the milk.
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16
Mix well.
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17
Spread a thin layer of the filling on top of each cake.
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18
Place the layers of cake on top of each other.
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19
Ice the sides and top of the cake with the boiled icing.
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20
Sprinkle the remaining cup of coconut over the top and sides of the cake.
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21
Place a slice of the cake on a plate and garnish with powdered sugar, fresh mint and lemon zest
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22
In a saucepan, over medium heat, combine the sugar and water.
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23
Bring to a boil and cook for 3 minutes.
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24
Bring the sugar to 240 degrees F. **If crystals appear on the side of the pan, take a damp pastry brush and brush the sides down.
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25
Meanwhile, combine the whites, salt and cream of tartar in the bowl of an electric mixer, fitted with wire whip.
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26
Beat on low speed until soft peaks form.
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27
Increase the speed to medium-high and beat until stiff peaks form.
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28
In a steady stream, add the sugar syrup to the whites and continue to whipping until the icing is spreadable.
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29
Whip in the vanilla.
