Coconut Layer Cake with Lemon Filling

Lemon Filling:
juice and grated rind of 2 lemons
1 c. sugar
2 eggs, beaten
2 T. butter, melted

Put all the ingredients above into a double boiler, stir over simmering water until thickened about 20 min. Chill.

Cake: Makes 3 8" layers
6 T. butter, rm. temp.
1 1/2 c. sugar
1/4 t. salt
3/4 c. milk
2 1/4 c. flour, sifted
3 t. baking powder
1 t. vanilla
3 eggs, separated

Preheat oven to 350° F. Cream butter and sugar, add yolks and beat until thick and lemon colored. With a fork, mix all the dry ingredients and add to creamed mixture, alternately with milk. Stir in vanilla.

Fold in stiffly beaten egg whites. Divide the batter between 3 buttered cake pans. Before frosting, cut off any rough edges of cakes with sharp scissors or knife.

Frosting:
1/3 c. water
1 c. sugar
1/8 t. cream of tartar
sweet grated coconut (as much or as little as you like)
pinch of salt
2 egg whites
1 t. vanilla

Stir the water, sugar, cream of tartar and salt together in a small saucepot. Hook the candy thermometer to edge of pot and boil without stirring. Boil until temp reaches 240° F.

Meanwhile, beat the egg whites until stiff. Pour the 240° F. syrup over the whites in a thin stream beating continuously until thick and glossy. Stir in vanilla.

After frosting the cake, sprinkle the grated coconut all over.

To Assemble

Put the chilled lemon filling between cooled layers, try to not get it to go the edges. Frost the cake and decorate with a few wildflowers when you get to the picnic.