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1
Preheat oven to 350u00b0F Line three 8 inch round cake pans with waxed paper and grease them. In a bowl, sift together the flour and salt, set aside.
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2
Place 6 of the eggs in a large heatproof bowl set over hot water. With an electric mixer. beat until frothy.Gradually beat in 3/4 cup sugar until mixture doubles in volume and is thick enough to leave a ribbon trail when beaters are lifted, usually about 10 minutes.
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3
Remove the bowl from the hot water. fold in the orange rind, half the grated lemon rind and 1 tablespoon of the lemon juice, until blended. fold in coconut.
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4
Sift the flour mixture in three bathches, folding in thoroughly after each addition.
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5
Divide the mixture between the prepared pans.
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6
Bake until cakes pull away from sides of pans, 25-30 minutes, then unmold and transfer to cooling rack.
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7
In a bowl, blend the cornstarch with a little cold water to dissolve. Whisk in the reamining eggs until just blended. Set aside.
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8
In a saucepan, combine the remaining lemon rind and juice, the remaining sugar, butter and 1 cup of water.
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9
Over medium heat , bring the mixture to a boil. Whisk in the eggs and cornstarch, and return to a boil. Whisk constantly until thick, about 5 minutes. Remove from the heat. Cover with waxed paper to prevent a skin from forming and set aside.
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10
For the frosting, cream the butter and confectioner sugar until smoth. Stir in the lemon rind and enough lemon juice to obtain a thick, spreadable consistency.
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11
Sandwich the three cake layers with the lemon custard mixture. Spread the frosting over the top and sides.Cover the cake with the coconut, pressing in gently.
