Coconut Lemon Cake

I love this combination of flavours - and the cake is sooo pretty.

Steps

Preheat the oven to 350 degrees.

Line two 9 inch cake pans with waxed paper and butter and flour them.

In a bowl , sift together the flour , salt and set aside.

Place six of the eggs in a large heatproof bowl set over hot water.

With an electric mixer , beat until frothy.

Gradually beat in 3 / 4 cup of the sugar until the mixture doubles in volume and is thick enough to leave a trail like a ribbon when the beater is lifted.

Takes about 10 minutes.

Remove the bowl from the hot water.

Fold in the orange rind , half the grated lemon rind and 1 tablespoon of the lemon juice until blended.

Fold in the coconut.

Sift in the flour mixture in 3 batches , folding in thoroughly after each addition.

Divide the mixture between the prepared pans.

Bake until the cakes pull away from the sides of the pan , 35-40 minutes.

Let cool 5 minutes , then unmold and transfer to a cooling rack.

In a bowl , blend the cornstarch with a little cold milk to dissolve.

Whisk in the remaining eggs unt.

Ingredients

all-purpose flour, eggs, salt, sugar, orange rind, lemons, rind of, lemon, juice of, coconut, cornstarch, butter, unsalted butter, icing sugar, fresh lemon juice, lemon, rind of