COCONUT TRIPLE LAYER CAKE

Steps:

• Preheat oven to 350 degrees.
• Coat 3 round cake pans (8 inch each) with the cooking spray, dust each with 1 tablespoon flour.
• Combine sifted flour, baking powder, salt and baking soda.
• Then add sugar, butter and oil and beat for about 5 minutes.
• Add egg whites, one at a time and then combine the milk and yogurt.
• Add the flour mixture to the creamed mixture, stir in extracts.
• POUR cake batter into your prepared pans.
• Bake at 350 degrees for 25 minutes.
• Cool in pan for another 10 minutes.
• Remove from pans.
• Make sure cake is completely cooled.
• While cake is cooking make your coconut frosting.
• Add sugar, water, cream of tartar, sprinkle of salt and egg whites together.
• Beat at high speed until stiff peaks form on top of oven in a pan and candy thermometer registers 160.
• Add extracts and beat until blended.
• Put aside.
• LEMON FILLING: Combine sugar and cornstarch in a saucepan.
• Stir in water, orange juice, rind, lemon juice, and egg yolks.
• Bring it to a boil over medium to high heat.
• Cook until it thickens, stirring constantly so it won't burn.
• Remove from heat, Stir in vanilla.
• Cover and put it on cake after it gets cooled.
• Place 1 cake layer on a plate, that will be the bottom one.
• Spread a thin layer of lemon filling on top of cake.
• Put your second layer of cake on top of that.
• And then spread another thin layer of lemon filling on top of that.
• Then you put the last layer on top of the cake.
• Then you spread the coconut frosting on the very top of the cake.
• Spread the frosting on sides of the cake.
• Sprinkle top of cake the coconut flakes.