1 c. butter
3 c. sugar
2 c. strained buttermilk
1 tbsp. vanilla
6 egg whites
4 c. sifted cake flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt

Cream butter and sugar. Add vanilla to buttermilk. Sift dry ingredients together 5 times. Alternately beat dry ingredients and buttermilk into butter and sugar mix, beginning and ending with dry ingredients. Beat well after each addition. Add unbeaten egg whites and beat 2 minutes.

Pour into 3 9-inch pans, greased and lined with wax paper. Bake at 350 degrees for 20 minutes, reduce to 325 degrees for 25 minutes.

LEMON FILLING:

1/4 c. cornstarch
1/4 c. lemon juice
Grated rind of 1/2 lemon
1 tsp. butter
1/2 c. water
3/4 c. sugar
1/4 tsp. salt
1 egg

Mix cornstarch, sugar, salt. Beat egg and lemon juice together. Blend the 2 mixes. Add water and lemon rind that has been heated over a double boiler. Cook over hot water until thick and glossy. Remove from heat and add butter. Cool to lukewarm and spread between layers of cake.

ICING:

5 c. sifted powdered sugar
1 1/2 c. coconut
1/4 tsp. coconut flavoring
1 tbsp. white corn syrup
1/4 c. milk
1/2 c. shortening
1 tsp. vanilla

Combine ingredients in large bowl and beat until stiff. Spread over entire cake and sprinkle with more coconut.