Directions (continued)

• 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, beating well after each addition.
• Transfer to three greased and floured 9-in. round baking pans. Bake
• at 350° for 25-30 minutes or until a toothpick inserted near the
• center comes out clean. Cool for 10 minutes before removing from
• pans to wire racks to cool completely.
• 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.
• 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.
• Place one cake on serving plate; spread with half of the filling.
• Repeat layers. Top with remaining cake.
• 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 160°, about 10 minutes.
• 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.