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Coconut Triple-Layer cake with Lemon Filling

Cooking spray
1 1/2 tablespoons vegetable oil
1 tablespoon cake flour
2 large eggs whites
3 1/2 cups sifted cake flour
1 2/3 cups fat-free milk
2 teaspoons baking powder
1/2 cup plain fat-free yogurt
3/4 teaspoon salt
2 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon butter extract
1 3/4 cups sugar

1/4 cup butter or stick margarine, softened
2/3 cup flaked sweetened coconut

Pre-heat oven to 350. Coat 3 (8 inch) round cake pans with cooking
spray, and dust pans with 1 tablespoon flour.

Lightly spoon sifted flour into dry measuring cups; level with a
knife. Combine sifted flour , baking powder , salt, and baking
soda. Combine sugar, butter, and oil in a large bowl; beat at
medium speed of a mixer until well blended (about 5 minutes). Add
egg whites, 1 at a time, beating well after each addition. Combine
milk and yogurt. Add flour mixture to creamed mixture alternately
with milk mixture, beginning and ending with flour mixture. Stir
in extracts.

Pour cake batter into prepared pans. Sharply tap pans on counter
to remove air bubbles. Bake at 350 for 25 minutes or until a wooden
pick inserted in center comes out clean. Cool in pans 10 minutes
on wire racks.

Place 1 cake layer on a plate; spread with half of Lemon Filling,
and top with another cake layer. Spread with remaining Lemon
Filling and top with last cake layer. Spread Fluffy Coconut Frosting
over top and sides of cake. Sprinkle top of cake with coconut.
Store cake loosely covered in refrigerator. Yield 16 servings.

Lemon Filling

1/2 cup sugar
3 Tablespoons cornstarch
1/2 cup warm water
1/2 cup orange juice
1/2 teaspoon vanilla extract
2 teaspoons grated lemon rind
3 tablespoons fresh lemon juice
2 large egg yolks

Combine sugar and cornstarch in a medium saucepan. Stir in water,
orange juice, rind, lemon juice, and egg yolks. Bring mixture to
a boil over medium-high heat. Cook until thick (about 2 minutes),
stirring constantly. Remove from heat; stir in vanilla. Cover
and chill at least 1 1/2 hours or up to 2 days. Stir well before
using. Yield: 1 cup.

Fluffy Coconut Frosting

1 cup sugar
1/4 cup water
1/4 teaspoon cream of tartar
Dash of salt
3 large egg whites
1/4 teaspoon coconut
1 teaspoon vanilla extract

Combine first 5 ingredients in top of a double boiler; place egg
white mixture over barely simmering water in bottom of double boiler
on cooktop. Beat at high speed of a hand-held mixer until stiff
peaks form and a candy thermometer registers 160 (about 7 minutes).
Add extracts; beat until blended. Yield: 4 cups.


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