2 c flour
1/2 tsp cream of tartar
1-1/2 tsp baking powder
8 eggs, separated, at room temperature
2 c sugar
grated rind of one lemon
juice of one lemon
dash of salt
1 recipe lemon curd
1 recipe lemon-orange frosting
2 c coconut
Sift together flour, cream of tartar, and baking powder; set aside. Beat egg yolks in a large mixing bowl until thick and lemon- colored. Gradually add sugar, beating well to incorporate. Stir in lemon rind and lemon juice.
Combine egg whites and salt; beat to soft peaks. Fold into batter alternately with flour. Spoon batter into 2 greased and floured 9- inch round cake pans. Bake at 325 for 25 to 30 minutes or until cake tests done. Cool in pans 10 minutes; remove from pans and let cool completely. Split layers horizontally.
Spread lemon curd between the layers. (There will be lemon curd left over.) Chill 30 minutes. Spread top and sides of cake with lemon- orange frosting. Sprinkle top and sides with coconut. Makes one 9- inch layer cake.
