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1
Coat 3 (8-inch) round cakepans with cooking spray; line with wax paper. Set prepared pans aside.
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2
Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
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3
Combine flour, baking powder, and salt. Combine buttermilk and next
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4
3 ingredients. Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Spoon batter into prepared pans.
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5
Bake at 350u00b0 for 24 minutes or until a wooden pick inserted in center comes out clean. (Layers will be thin, about 1 1/4 inch thick.) Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
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6
Slice cake layers in half horizontally to make 6 layers. Place 1 cake layer, cut side up, on a cake plate. Spread with 1/3 cup Clear Lemon Filling. Place a second cake layer, cut side down, on top of filling; spread with 1 cup Seven-Minute Icing. Repeat procedure with remaining 4 layers, ending with icing on top. Frost sides of cake with remaining icing; sprinkle with 1 cup coconut.
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7
Note: For testing purposes only, we used 7-UP lemon lime soft drink. Add the soft drink to buttermilk just before using in recipe so it doesn't go flat.
