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1
Preheat oven to 325 degrees F (165 degrees C).
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2
Grease and flour two 9 inch pans.
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3
Sift together the flour, baking powder, and cream of tartar.
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4
Set aside.
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5
In a medium bowl, beat together the 8 egg yolks and 2 cups sugar until thick and pale.
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6
Stir in the 2 teaspoons lemon zest and 2 tablespoons lemon juice.
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7
In a large glass or metal mixing bowl, beat egg whites and salt until soft peaks form.
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8
Fold whites into the egg yolk mixture alternately with the flour mixture.
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9
Spread evenly into the prepared pans.
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10
Bake for 25 to 30 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
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11
Let layers cool in the pan for 15 minutes before inverting onto wire racks to cool completely.
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12
Using a long serrated knife, slice the layers in half horizontally.
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13
To make the filling: In the top of a double boiler, combine the 1 1/3 cup sugar, 4 egg yolks, 2 1/2 teaspoon lemon zest and 1/3 cup lemon juice.
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14
Cook over high heat, stirring constantly, until the sugar is dissolved and mixture thickens.
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15
Remove from heat, and stir in the butter.
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16
Cool to room temperature before filling cake.
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17
To make the frosting: In a medium bowl, cream the 1/3 cup butter until light and fluffy.
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18
Gradually add the confectioners sugar and mix in the orange zest, orange juice, lemon zest and lemon juice.
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19
Finally, stir in coconut.
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20
Frost the outside of the filled cake.
