2Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans.
3With an electric mixer, cream shortening. Gradually add sugar, beating until fluffy.
Sift together flour and baking powder and add to shortening mixture, alternating with milk, beginning
and ending with flour. Stir in lemon and vanilla extracts. Fold in beaten egg whites. Pour into prepared pans.
4Bake for 25 minutes or until golden. Cool in pans for 10 minutes. Turn onto a rack and cool completely.
5When layers have cooled, brush generously with coconut milk (if using fresh coconut).*Can use canned coconut milk.
6TO PREPARE THE LEMON CURD:
7In a small bowl, combine lemon juice and cornstarch and stir until smooth. In a saucepan over low heat,
melt butter and stir in sugar. Whisking constantly, add egg yolks until combined. Add lemon juice mixture,
lemon peel and salt. Cook over medium-low heat, stirring constantly, until thickened.
(If any bits of egg cook through, remove them or pass mixture through a sieve.)
Remove from heat and cool completely.
8TO PREPARE THE FROSTING:
9In a double boiler or large bowl over simmering water, place sugar, egg whites, corn syrup, salt and water;
beat and cook for 5 to 7 minutes, or until peaks form and hold. Remove from heat; add vanilla and beat for
10TO ASSEMBLE THE CAKE:
11Place one layer on a plate. Top with half the lemon curd. Top with next layer and remaining curd.
Top with next layer and frost top of layer and sides of cake. Press coconut into the frosting.