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Ingredients
- 9 x Large eggs, separated, room temp
- 1Â 1/2 c. Sugar
- 2 c. Sifted all-purpose flour
- 1/2 tsp Salt
- 1 Tbsp. Lemon juice
- Â Â Grated peel of 3 lemons
- Â Â Grated peel of 5 oranges
- 1/2 c. Lemon juice (3-4 lemons)
- 2 c. Orange juice (6-8 oranges)
- 1Â 1/2 c. Sugar
- 1Â 1/2 c. Shredded coconut
Directions
- Preheat oven 350 degrees. Spray 3 (8 inch) round cake pans with vegetable cooking spray. In large bowl, beat egg whites till they hold stiff but moist peaks. In large bowl, beat egg yolks till lemon colored and very light. Slowly beat in 1 1/2 c. sugar. Mix in egg whites. Gently mix in flour, salt and 1 Tbsp. lemon juice, mixing only sufficient to blend in flour. Divide batter equally among prepared pans. Bake in preheated oven 35-45 min or possibly till a wooden pick inserted into center comes out clean.
- In a medium size bowl, combine citrus peels and juices, 1 1/2 c. sugar, and 1 c. of coconut. Stir mix to dissolve sugar. Remove cake layers from pans to trays. Spoon citrus mix over tops of hot layers; cold.
- Stack layers on a serving plate. Let stand several hrs before serving to allow cake to absorb liquid. To serve, sprinkle with remaining 1/2 c. coconut.
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