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1
For the cake: Preheat oven to 350 degrees.
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2
Generously butter two round 9-inch cake pans, and line bottoms with parchment or wax paper.
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3
Sift cake flour, baking powder and salt together.
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4
Using a stand mixer, beat egg yolks on high for 5 minutes.
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5
With mixer still running, gradually add 1 cup sugar and continue beating until thick, light yellow ribbons form in bowl, about 5 minutes more, scraping bowl two or three times.
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6
Beat in the vanilla and lemon extracts.
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7
Sift flour mixture over batter and stir it in by hand until blended.
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8
Add melted butter, and stir until completely incorporated.
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9
In a large, clean bowl, and using the mixers whisk attachment, beat egg whites and cream of tartar together on high until frothy.
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10
Gradually add remaining 1/3 cup sugar, and continue beating until whites are stiff but not dry.
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11
Stir 1 cup of whites into batter, then gently fold in remaining whites until blended.
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12
Divide batter between prepared pans.
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13
Bake until golden and center springs back when lightly touched, about 25 minutes.
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14
Cool on a wire rack for 15 minutes, then remove from pans and cool completely.
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15
For macaroon crunch: Toss nuts and coconut together, and spread on a baking sheet.
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16
Bake at 350 degrees until golden and crunchy, 10 to 15 minutes, tossing twice.
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17
Set aside to cool.
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18
For chocolate frosting: Sift the confectioners sugar, cocoa and salt together.
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19
Using a stand mixer, cream together the butter and margarine on high until light yellow and slightly thickened, about 3 minutes.
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20
With mixer still running, add corn syrup and vanilla.
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21
Reduce speed to low and add sugar mixture in two batches, beating well after each.
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22
Blend in 3/4 cup cream until frosting is a spreading consistency, adding more if needed.
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23
Increase speed to high and beat until light and creamy, about 2 minutes more; there will be about 8 cups of frosting.
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24
Spoon about 1 cup into a pastry bag fitted with a medium star tip.
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25
For assembly: Using a long serrated knife, cut each cake horizontally into two equal layers.
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26
Spread first layer with about a fifth of frosting, then place second layer on top of it and frost it, too.
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27
Repeat with third and fourth layers.
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28
Frost sides with all remaining frosting except what is in pastry bag.
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29
Pat macaroon crunch on sides of cake (not top) until covered.
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30
Using frosting in pastry bag, pipe 6 rosettes on top of cake.
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31
Serve immediately, or cover and refrigerate, allowing cake to stand at room temperature for about an hour before slicing.
