ISLAND COCONUT CAKE

Steps:

• CAKE:
• Preheat oven to 325°F.
• In a mixing bowl combine oil, egg yolks, lemon rind, vanilla and water.
• In a separate bowl, combine sugar, flour, baking powder and salt.
• Add the dry mixture to the liquid ingredients and mix until smooth.
• Beat egg whites until stiff. Fold egg whites gently into batter, pour into a greased spring form pan.
• Bake for 40-45 minutes or until cake is done.
• Remove cake cool then cut into three layers.
• CUSTARD FILLING:.
• In a saucepan combine milk, sugar, vanilla and lemon rind, Bring mixture to a boil.
• In a small bowl combine cornstarch with milk and eggs.
• Add 1/2 cup of hot milk mixture to cornstarch mixture.
• Slowly add remaining mixture into hot milk, let cool.
• Spread custard between cake layers.
• WHIPPED CREAM:.
• In bowl add already whipped, whipped cream, fold in vanilla and powdered sugar.
• Frost top and sides of cake with the whipped cream.
• Sprinkle entire cake with the toasted coconut and chill before serving.