1 c. butter
2 c. sugar
4 eggs
3 c. all-purpose flour
1 tbsp. baking powder
1/8 tsp. salt
1 c. milk
2 tsp. vanilla extract
Lemon Filling
Frosting (recipe follows)
Flaked coconut

Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla.

Pour batter into 3 greased and floured 8-inch round cake pans. Bake at 350 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Spread Lemon Filling between layers; spread frosting on top and sides of cake. Sprinkle with flaked coconut. Yield: one 3-layer cake.

LEMON FILLING:

1/2 c. butter
1/2 c. sugar
1/4 c. grated lemon rind
1/3 c. plus 1 tsp. fresh lemon juice
2 eggs, beaten

Combine first 4 ingredients in top of a double boiler; bring water to a boil. Reduce heat to low; cook until butter melts, stirring occasionally. Add eggs; cook until thickened. Let cool completely. Yield: 1 1/4 cups.

FROSTING:

2 c. sugar
1/8 tsp. cream of tartar
1/8 tsp. salt
1 c. water
3 egg whites
2 tsp. vanilla extract

Combine first 4 ingredients in a saucepan. Cook over medium heat, stirring constantly, until clear. Cook, without stirring, to hard ball stage (250-268 degrees). Beat egg whites (at room temperature) until soft peaks form. Continue to beat, slowly adding syrup mixture. Add vanilla; beat until stiff peaks form. Yield: 3 1/4 cups.