Yield: 1 8\" cake
|9 \N||Eggs, separated, room temp|
|2 cups||Sifted all-purpose flour|
|1 tablespoon||Lemon juice|
|\N \N||Grated peel of 3 lemons|
|\N \N||Grated peel of 5 oranges|
|½ cup||Lemon juice (3-4 lemons)|
|2 cups||Orange juice (6-8 oranges)|
|1½ cup||Shredded coconut|
Preheat oven 350 degrees. Spray 3 (8 inch) round cake pans with vegetable cooking spray. In large bowl, beat egg whites until they hold stiff but moist peaks. In large bowl, beat egg yolks until lemon colored and very light. Slowly beat in 1½ cups sugar. Fold in egg whites. Gently fold in flour, salt and 1 tablespoon lemon juice, mixing only enough to blend in flour. Divide batter equally among prepared pans. Bake in preheated oven 35-45 minutes or until a wooden pick inserted into center comes out clean. In a medium size bowl, combine citrus peels and juices, 1 ½ cups sugar, and 1 cup of coconut. Stir mixture to dissolve sugar. Remove cake layers from pans to trays. Spoon citrus mixture over tops of warm layers; cool.
Stack layers on a serving plate. Let stand several hours before serving to allow cake to absorb liquid. To serve, sprinkle with remaining ½ cup coconut.