I don't where the name cheese cake came from because this doesn't have a bit of cheese in it. It's an old cake recipe way before the cheesecake that we have today was known too much about This is a cake from my youth. It was very popular while I was growing up. My Aunt Carrie used to make this for me and I couldn't get enought of it. It is a timeless recipe, although it's not time consuming, it has a lot of steps to follow, but Well worth the effort...We had a famous bakery in town that specialized in this cake and just about every birthday day cake had the lemon curd filling. I hope you will enjoy this recipe as much as I am enjoying sharing it with you.
Preheat oven to 350 degrees. Grease three 9 inch cake pans and line with parchment paper. Mix flour, salt and baking powder and sift onto a sheet of wax paper.
In a large mixing bowl, beat sugar and butter until light and fluffy, scrapping sides as needed. Whisk egg whites until well blended but not foamy, 2 at a time and add to batter (add to batter in four batches) Make sure each addition is well incorporated.
Add dry ingredients and milk to batter, alternating in four batches. Mix each addition until just blended. Add in vanilla
Divide the batter into the three prepared pans. Bake for about 20 minutes or until cake springs back when touch near center. Let rest in pans for five minutes before removing from pan to baking racks.Cool to room temperature
Place all ingredients in a large heavy saucepan and whick to blend. Place over medium heat and cook stirring constantly until filling thickens and candy thermometer registers 170 degrees, about 15 minutes. Do not allow filling to simmer or boil. Pour into a bowl and let come to room temperature.
Frost between layers, sides and top. Curd is see through so you will see cake inside. You may need to push 3 or 4 long wooden skewers into the cake to keep it from sliding until icing is set. If you like, you can add a couple of drops of yellow food coloring to the fillings. Sprinkle liberally with fine coconut
If you want a prettier cake, fill between layers with lemon curd and ice with 7 minutes frosting.