2 c. all-purpose flour
1/2 tsp. cream of tartar
1 1/2 tsp. baking powder
8 eggs, separated
2 c. sugar
2 tsp. grated lemon rind
2 tbsp. lemon juice
Dash of salt
Lemon Jelly Filling
Lemon-Orange Frosting
1/4 c. flaked coconut

Sift together first 3 ingredients; set aside. Beat egg yolks in a large mixing bowl until thick and lemon colored; gradually add sugar, beating well after each addition. Stir in lemon rind and juice.

Combine egg whites (at room temperature) and salt; beat until soft peaks form. Fold into egg yolk mixture alternately with flour mixture.

Spoon batter into 2 greased and floured 9 inch round cake pans. Bake at 325 degrees for 25-30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans and let cool completely. Split layers horizontally.

Spread Lemon Jelly Filling between layers. Chill 30 minutes. Spread top and sides of cake with Lemon-Orange Frosting and sprinkle with coconut. Yields: One 4 layer cake.

LEMON JELLY FILLING:

4 egg yolks
1 1/3 c. sugar
2 1/2 tsp. grated lemon rind
1/4 c. plus 1 1/2 tbsp. lemon juice
1/4 c. butter

Combine first 4 ingredients in top of a double boiler. Cook over high heat, stirring constantly, until sugar dissolves. Add butter and cook 20 minutes, stirring constantly, or until mixture is smooth and thickened. Cool filling thoroughly. Yield: Enough for one 4 layer cake.

LEMON - ORANGE FROSTING:

1/3 c. butter, softened
4 c. sifted powdered sugar
3 tbsp. grated orange rind
2 1/2 tbsp. orange juice
1 1/2 tsp. grated lemon rind
1 tbsp. plus 1 tsp. lemon juice
1/2 c. flaked coconut

Cream butter until light and fluffy. Add next 5 ingredients, beating until smooth. Stir in coconut. Yield: Enough for one 4 layer cake.