Coconut
Use fresh coconut only. Milk the coconut and save the juice. Crack it open and peel it. Grate it on a wire mesh type grater so that the coconut is flaked.
Cake
6 eggs - separated
3/4 cup butter
1½ cups sugar (sifted)
3 cups cake flour
3½ tsp baking powder
dash of salt
1½ cups milk (substitute up to ½ cup milk with coconut milk)
1 tsp lemon extract
1 tsp vanilla extract
7 Minute Icing
5 Tbsp water
1½ cups sugar
3 Tbsp light Karo syrup
3 egg whites
Cream butter, add sugar and cream until smooth. Add 4 beaten egg yolks. Add flour and baking powder in 1/3 increments with milk mixture. Mix until smooth. Add flavorings. Beat 3 egg whites until stiff and fold into cake batter. Pour into 3 9" floured cake pans. Bake at 325 for 20 to 25 minutes. Remove and let cool before icing.
Icing:
Mix all ingredients together and place in double boiler. Whip until stiff peaks form and mixture is cooked (about 7 minutes).
Putting it all together
Mix part of icing with some coconut and coconut milk. Spread between the three layers. Use remaining icing to cover remainder of cake. Cover icing with flaked coconut. Keep covered and refrigerated.