FILLING:

Peel of 6 lemons, finely grated
1 c. fresh lemon juice
2 c. sugar
3/4 c. unsalted butter, cut in 12 pieces
6 lg. eggs, well beaten

In a double boiler, mix the lemon peel, juice, sugar and butter and simmer over hot water until the sugar dissolves and the butter melts. Pour the eggs into the mixture and cook, stirring constantly, for about 20 minutes until the mixture thickens. Do not allow it to boil. Pour into a bowl and cover the top with plastic wrap. Chill in the refrigerator for 6 hours or overnight. Mixture will be very thick.

BATTER:

3/4 c. vegetable shortening
1 1/2 c. sugar
3 lg. eggs, separated
1 tsp. coconut extract
2 tsp. baking powder
2 1/4 c. cake flour
1/2 tsp. salt
1 c. milk
3 c. grated fresh coconut or unsweetened pkg. coconut
Coconut Frosting (below)

Preheat oven to 350°F. In a large mixing bowl, cream together the shortening and sugar, beating until light and smooth. Add the egg yolks, one at a time, beating well after each addition. Stir in the coconut extract. Sift together the flour, baking powder and salt. Add the dry ingredients alternately with the milk to the sugar mixture in 3 equal parts, beating until well blended. Stir in 1 cup of the coconut. (The remaining 2 cups coconut are to be used to sprinkle on the frosting and between layers.)

In another large mixing bowl, beat the egg whites until stiff but not dry. Stir a third of the whites into the batter and gently fold in the remainder. Spoon the batter into 2 buttered and floured 9 inch cake pans. Bake for 25 minutes or until a wooden toothpick inserted in the center comes out clean. Let the cakes cool for 10 minutes in the pan.

Remove to a cake rack and let cool completely. Spread half of the filling on top of the cake layers. Top with the second layer. Spread the remaining filling on the top of the cake. Frost the sides of the cake with the coconut frosting. With a fine tipped pastry tube, decorate the top of the cake with the frosting in a lattice pattern. Put the remaining coconut along the sides of the cake. Chill before serving.

COCONUT FROSTING:

2 unbeaten egg whites
1 1/2 c. sugar
6 tbsp. cold water
1/4 tsp. cream of tartar
1 1/2 tsp. light corn syrup
1 bag coconut

Place all ingredients in top of double boiler and beat until thoroughly blended. Place ingredients over rapidly boiling water. Beat 7 minutes. Remove from heat and add 1 teaspoon of vanilla. Frost cake.