2/3 c. butter
1 3/4 c. sugar
2 eggs
1 1/2 tsp. vanilla
3 c. sifted cake flour
2 1/2 tsp. baking powder
1 tsp. salt
1 1/4 c. milk

Cream butter, add sugar gradually creaming until light. Add eggs and vanilla, and beat until fluffy. Sift dry ingredients together. Add to creamed mixture alternately with milk. Beat well after each addition. Beat 1 minute. Bake in 2 greased lightly floured 9 x 11 1/2 round pans at 350 degrees for 30 to 35 minutes. Cool 10 minutes; remove from pans. Cool. Split layers to make 4 layers.

LEMON FILLING:

3/4 c. sugar
1 egg yolk (slightly beaten)
1/4 c. cornstarch
1 c. water
1/4 tsp. salt
1/3 c. lemon juice
2 tsp. grated lemon rind

Combine sugar, cornstarch and salt in top of double boiler, set aside. Stir together egg yolk, water, and lemon juice. Add sugar mix gradually, blending well. Cook over boiling water, stirring constantly (5 minutes) or until thick. Remove from heat. Add butter and lemon rind. Makes 1 3/4 cups.

MARSHMALLOW FILLING AND FROSTING:

1 1/2 c. granulated sugar
1/2 c. water
Whites of 2 eggs
1/4 tsp. baking powder
2 tsp. lemon juice
6 lg. marshmallows

Boil sugar and water to 238 degrees F. or until it spins a thread. Add marshmallows cut into pieces. Don't stir into syrup, pour slowly into stiffly beaten whites of eggs. Beat until smooth and thick enough to spread without running. Add baking powder and lemon juice. Sufficient for large loaf or 2 layer cake.

Fill split layers with lemon filling and then ice with marshmallow icing. Sprinkle coconut over cake and on sides.