Prep Time: 35 mins | Bake: 25 mins + Cooling | Yield: 16 servings

Ingredients:

1 cup butter, softened

2 cups sugar

3 eggs

2 tsp vanilla extract

3 1/4 cups all-purpose flour

3 1/4 tsp baking powder

3/4 tsp salt

1 1/2 cups milk

Filling:

1 cup sugar

1/4 cup cornstarch

1 cup water

4 egg yolks, beaten

1/3 cup lemon juice

2 tbsp butter

Frosting:

1 1/2 cup sugar

2 egg whites

1/3 cup water

1/4 tsp cream of tartar

1 tsp vanilla extract

3 cups flaked coconut

Instructions:

  1. In a large bowl, cream the 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.
  2. Transfer to three greased and floured 9″ round baking pans. Bake at 350°F for 25-30 mins or until a toothpick comes out clean. Cool for 10 mins before removing from pans to wire racks to cool completely.
  3. For filling, in a small saucepan, combine the sugar, cornstarch, and water until smooth. Bring to a boil; cook and stir 2 mins longer or until thickened and bubbly. Remove from the heat.
  4. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Being to a gentle boil, cook and stir 2 minutes longer. Remove form heat; gently stir in lemon juice and butter. Cool to room temperature without stirring.
  5. Place on cake on serving plate; spread with half of the filling. Repeat layers. Top with remaining cake.
  6. For frosting, in a large heavy saucepan, combine the sugar, egg whites, cream of tartar and water. With a portable mixer, beat on low speed for 1 min. Continue beating on low over low heat until frosting reaches 160°F, about 10 mins.
  7. Transfer to a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes.
  8. Frost top and sides of cake. Sprinkle with coconut. Store in the refrigerator.