Ingredients
1 cup butter, softened2 cups sugar3 large eggs2 teaspoons vanilla extract3-1/4 cups all-purpose flour3-1/4 teaspoons baking powder3/4 teaspoon salt1-1/2 cups 2% milkFILLING:1 cup sugar1/4 cup cornstarch1 cup water4 large egg yolks, lightly beaten1/3 cup lemon juice2 tablespoons butterFROSTING:1-1/2 cups sugar2 large egg whites1/3 cup water1/4 teaspoon cream of tartar1 teaspoon vanilla extract3 cups sweetened shredded coconut
Preparation
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, 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 in 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.
