Lemon Coconut Cream Cake
1 cup butter or margarine, softened
2 cups sugar
4 eggs, separated
2 2/3 cups cake flour
4 teaspoons baking powder
1 cup Carnation evaporated milk
1 teaspoon lemon extract
1 cup coconut
1 15-ounce can Cream of Coconut
1 tablespoon cornstarch
1 1/2 tablespoons lemon juice
2 egg yolks, slightly beaten
1 1/2 cups coconut
In a large mixing bowl cream butter and sugar on medium speed until fluffy.
Add egg yolks, beating until well blended.
Stir together flour and baking powder, add alternately with milk, ending with flour.
Stir in extract and coconut.
Beat egg whites on high speed until stiff; fold into cake dough.
Pour into three greased and floured cake pans.
Bake @ 375º for 20-25 minutes until cake tests done.
Cool in pans 10 minutes.
Remove to wire racks to cool completely.
In the meantime, in a heavy medium saucepan, combine all filling ingredients.
Bring to boil on medium heat, stirring occasionally.
Reduce heat, continue stirring until filling coats spoon, about 5 minutes.
Remove from heat, add coconut. Cool.
Place one cake layer on serving dish, top with 1/3 filling. Repeat for remaining layers.
Note: If desired, cake sides may be frosted with buttercream frosting but is not necessary.