Recipe: Rich's Coconut Cake

Well, I enjoyed the recipes, and thought to return the favor by posting this recipe that quite a few have placed a request for.

RICH'S COCONUT CAKE
Adapted from source: The Atlanta-Journal Constitution, 12/29/04
Makes 15 servings

FOR THE WHITE CAKE:
1 cup vegetable shortening
2 cups granulated sugar
3 cups sifted cake flour
1 tablespoon baking powder
3/4 cup milk
1/2 teaspoon lemon extract, optional
1/2 teaspoon vanilla extract
6 egg whites, stiffly beaten
1 coconut, milk extracted and coconut meat grated (for frosting), optional
FOR THE LEMON CURD:
3/4 cup fresh lemon juice
1 tablespoon cornstarch
1/2 cup (1 stick) unsalted butter, cut into pieces
1 cup granulated sugar
6 egg yolks, lightly beaten
4 teaspoons freshly grated lemon peel
1/2 teaspoon salt
FOR THE FROSTING:
1 1/2 cups granulated sugar
2 large egg whites
1 tablespoon light corn syrup
1/2 teaspoon salt
1/2 cup water
1 teaspoon vanilla
1 1/2 cups shredded coconut

TO PREPARE THE CAKE:
Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans.

With an electric mixer, cream shortening. Gradually add sugar, beating until fluffy.

Sift together flour and baking powder and add to shortening mixture, alternating with milk, beginning and ending with flour. Stir in lemon and vanilla extracts. Fold in beaten egg whites. Pour into pans.

Bake for 25 minutes or until golden. Cool in pans for 10 minutes. Turn onto a rack and cool completely.
When layers have cooled, brush generously with coconut milk (if using fresh coconut).

MEANWHILE, PREPARE THE LEMON CURD:
In a small bowl, combine lemon juice and cornstarch and stir until smooth.

In a saucepan over low heat, melt butter and stir in sugar. Whisking constantly, add egg yolks until combined. Add lemon juice mixture, lemon peel and salt. Cook over medium-low heat, stirring constantly, until thickened. (If any bits of egg cook through, remove them or pass mixture through a sieve.) Remove from heat and cool completely.

TO PREPARE THE FROSTING:
In a double boiler or large bowl over simmering water, place sugar, egg whites, corn syrup, salt and water; beat and cook for 5 to 7 minutes, or until peaks form and hold.

Remove from heat; add vanilla and beat for 1 minute.

TO ASSEMBLE THE CAKE:
Place one layer on a plate. Top with half the lemon curd. Top with next layer and remaining curd. Top with next layer and frost with icing (there will be some extra). Press coconut into the frosting.

Per serving: 594 calories (percent of calories from fat, 47), 5 grams protein, 75 grams carbohydrates, 1 gram fiber, 31 grams fat (16 grams saturated), 119 milligrams cholesterol, 244 milligrams sodium.