Frosting:

4 egg whites
2/3 c. sugar
1/2 tsp. vanilla

Beat egg whites until they hold soft shape. Add sugar gradually, beat until mixture holds a point. Flavor with vanilla. Split cake layers in half with sharp, long knife and spread 1/3 cold custard over 3 layers. Pile layers on top of each other. Cover sides and top with frosting.

Filling:

1 can coconut
2 c. milk
1/4 c. cornstarch
1/2 c. sugar
4 egg yolks

Measure 1/2 c. coconut and save to use on frosting. Put remaining coconut in saucepan with milk and cook to a boil, no longer. Remove from heat. Mix cornstarch, sugar and egg yolks together. Stir in milk, coconut mixture gradually. Transfer to saucepan, cook slowly, stirring constantly until thick and smooth. Cool.

Cake:

Preheat oven to 350°F. Grease two 9 inch cake pans. Heat butter with milk until melted. Sift flour and baking powder together. In a mixing bowl, beat 4 eggs until thick and light. Add sugar gradually and continue beating until smooth and thick. Stir in grated lemon rind and juice. Mix in flour gently and gradually. Stir in the warm milk; mix. Pour batter into pans and bake 30 minutes. While cake bakes, make the filling.