Cream together the butter or margarine
and sugar until light and fluffy. Gradually beat in the eggs. Mix
together the flour, baking powder and salt, then add to the creamed
mixture alternately with the milk and essences. Spoon the mixture into
three greased and lined 23 cm/9 in cake tins (pans) and bake in a
preheated oven at 180°C/350°F/gas mark 4 for 30 minutes until a skewer
inserted into the centre comes out clean. Leave to cool.
To make the filling, mix together the
cornflour, sugar and salt, then whisk in the milk until blended. Add
the butter or margarine in pieces and whisk over a low heat for about
2 minutes until thick. Stir in the lemon juice and rind. Leave to cool
To make the frosting, mix together all the ingredients except the
vanilla essence and coconut in a heatproof bowl set over a pan of
gently simmering water. Beat for about 5 minutes until stiff. Stir in
the vanilla essence and beat for a further 2 minutes.
To assemble the cake, spread the base layer with half the lemon
filling and sprinkle with 25 g/1 oz of coconut. Repeat with the second
layer. Spread the frosting over the top and sides of the cake and
sprinkle with the remaining coconut.