3 c. flour
1 tbsp. baking powder
1/2 tsp. salt
1 c. butter
2 c. sugar
4 eggs, separated
1 c. milk
2 tsp. vanilla extract

FROSTING:

1 c. sugar
1/3 c. water
1/4 tsp. cream of tartar
2 egg whites
1 tsp. vanilla extract
1 (21 oz.) can lemon pie filling
2 c. flaked coconut

Preheat oven to 350 degrees. Grease 4 round cake pans 8 3/8 x 1 1/2 inch deep. Sift together flour, baking powder and salt. Set aside in a large bowl. Cream together butter and sugar 2 or 3 minutes or until fluffy. Add egg yolks. Beat until blended, beating well after each addition starting and ending with flour mixture, add flour mixture to creamed mixture, alternately with milk. Beat in vanilla.

In separate bowl, beat egg whites until stiff peaks form, fold into batter. Spoon batter evenly into pans. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans. Cool completely.

Frosting:

Combine sugar, water, and cream of tartar in a heavy saucepan. Cook over medium heat, without stirring until candy thermometer reaches 232 degrees or a small amount of mixture dropped into ice water forms a soft thread (15 to 20 minutes).

In medium bowl beat egg whites until soft peaks form. While beating on medium speed, slowly pour a thin stream of hot syrup mixture into egg whites, add vanilla. Beat in high speed until frosting forms soft peaks and is fluffy.

To Assemble Cake: Spread 1/2 cup lemon filling between layers, spreading filling 1/2 inch from edge of cake layer. Frost top and sides with frosting. Pat coconut on sides.