Ingredients
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1 cup all-purpose flour
1 pinch salt
8 eggs
1 3/4 cups granulated sugar
1 tablespoon grated orange rind
2 lemons, rind of, grated
1 lemon, juice of
1/2 cup shredded coconut
2 tablespoons cornstarch
6 tablespoons butter
Frosting
1/2 cup unsalted butter, room temp
1 cup confectioners' sugar
1 grated lemon, rind of
6 -8 tablespoons fresh lemon juice
1 (14 ounce) package shredded coconut
Preparation
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Preheat oven to 350\u00b0F Line three 8 inch round cake pans with waxed paper and grease them. In a bowl, sift together the flour and salt, set aside.
Place 6 of the eggs in a large heatproof bowl set over hot water. With an electric mixer. beat until frothy.Gradually beat in 3/4 cup sugar until mixture doubles in volume and is thick enough to leave a ribbon trail when beaters are lifted, usually about 10 minutes.
Remove the bowl from the hot water. fold in the orange rind, half the grated lemon rind and 1 tablespoon of the lemon juice, until blended. fold in coconut.
Sift the flour mixture in three bathches, folding in thoroughly after each addition.
Divide the mixture between the prepared pans.
Bake until cakes pull away from sides of pans, 25-30 minutes, then unmold and transfer to cooling rack.
In a bowl, blend the cornstarch with a little cold water to dissolve. Whisk in the reamining eggs until just blended. Set aside.
In a saucepan, combine the remaining lemon rind and juice, the remaining sugar, butter and 1 cup of water.
Over medium heat , bring the mixture to a boil. Whisk in the eggs and cornstarch, and return to a boil. Whisk constantly until thick, about 5 minutes. Remove from the heat. Cover with waxed paper to prevent a skin from forming and set aside.
For the frosting, cream the butter and confectioner sugar until smoth. Stir in the lemon rind and enough lemon juice to obtain a thick, spreadable consistency.
Sandwich the three cake layers with the lemon custard mixture. Spread the frosting over the top and sides.Cover the cake with the coconut, pressing in gently.
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