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1
For cake, heat oven to 350 degrees; coat 2 (9x2-inch round cake pans with baking spray.
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2
In a bowl, mix flour, baking powder and salt.
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3
In a mixing bowl, beat butter at medium-high speed until creamy.
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4
Add sugar; beat 5 minutes until light and fluffy.
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5
Beat in yolks, one at a time.
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6
Beat in lemon zest and juice and vanilla.
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7
On low speed, beat in flour mixture (in fourths) alternately with sour cream (in thirds), until combined.
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8
In a bowl with clean beaters, beat egg whites at high speed, until stiff peaks form.
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9
Fold into batter; spread in prepared pans.
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10
Bake 32-34 minutes.
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11
Let cakes cool in pans on wire rack 10 minutes; turn cakes out.
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12
Cool completely.
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13
For lemon filling, In saucepan, whisk sugar, cornstarch and salt.
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14
Whisk in water, yolks and lemon juice.
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15
Bring to a boil over medium heat; boil 1 minute.
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16
Remove from heat, whisk in butter until melted and smooth.
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17
Cover surface directly with plastic wrap; let cool to room temperature.
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18
Place 1 cake layer on serving plate; spread filling evenly over top of layer; cover with remaining layer.
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19
For frosting, in a heatproof bowl, mix all ingredients except extracts and coconut.
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20
Using a handheld electric mixer, beat 1 minute.
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21
Place bowl over a pot of simmering water, making sure bowl doesn't touch water.
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22
On high speed, beat until stiff, shiny peaks form, 7 minutes.
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23
Remove bowl from heat; add extracts.
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24
Beat 5 minutes, or until frosting is cool.
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25
Frost cake.
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26
Sprinkle with coconut.
