Lemon-Filled Coconut Cake

1. 1

   In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.

2. 2

   Transfer to three greased and floured 9-in. round baking pans. Bake at 350u00b0 for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3. 3

   For filling, in a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir 2 minutes longer or until thickened and bubbly. Remove from the heat.

4. 4

   Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in lemon juice and butter. Cool to room temperature without stirring.

5. 5

   Place one cake on serving plate; spread with half of the filling. Repeat layers. Top with remaining cake.

6. 6

   For frosting, in a large heavy saucepan, combine the sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160u00b0, about 10 minutes.

7. 7

   Transfer to a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Frost top and sides of cake. Sprinkle with coconut. Store in the refrigerator. Yield: 16 servings.

* Per serving · 4 servings · Values may vary.