Lemon-filled Coconut Cake

This decadent cake combines two of my favorite flavors - lemon and coconut! This would be a great cake for a shower or wedding.

1 cup butter, softened

2 cups sugar

3 eggs

2 teaspoons vanilla

3-1/4 cups flour

3-1/4 teaspoons baking powder

3/4 teaspoon 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 tablespoons butter

Frosting:

1-1/2 cups sugar

2 egg whites

1/3 cup water

1/4 teaspoon cream of tartar

1 teaspoon vanilla

3 cups flaked coconut

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 the milk. Transfer to three greased and floured 9-inch round baking pans. Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For the 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 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 handheld mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160 degrees, 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. 16 servings