Island Coconut Cake

• CAKE
• 1/2 cup oil
• 4 eggs, separated
• 1 teaspoon lemon rind, grated
• 1 teaspoon vanilla
• 1/2 cup water
• 3/4 cup sugar
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• CUSTARD FILLING
• 2 cups milk
• 3/4 cup sugar
• 1 teaspoon vanilla
• 1/2 teaspoon lemon rind
• 2 1/2 tablespoons cornstarch
• 2 tablespoons cold milk or 2 tablespoons coconut milk
• 2 eggs, beaten
• WHIPPED CREAM
• 1 cup whipping cream, whipped
• 1/2 teaspoon vanilla
• 3 tablespoons powdered sugar
• 2 cups angel flake coconut, toasted

1. CAKE:
2. Preheat oven to 325u0b0F.
3. In a mixing bowl combine oil, egg yolks, lemon rind, vanilla and water.
4. In a separate bowl, combine sugar, flour, baking powder and salt.
5. Add the dry mixture to the liquid ingredients and mix until smooth.
6. Beat egg whites until stiff. Fold egg whites gently into batter, pour into a greased spring form pan.
7. Bake for 40-45 minutes or until cake is done.
8. Remove cake cool then cut into three layers.
9. CUSTARD FILLING:
10. In a saucepan combine milk, sugar, vanilla and lemon rind, Bring mixture to a boil.
11. In a small bowl combine cornstarch with milk and eggs.
12. Add 1/2 cup of hot milk mixture to cornstarch mixture.
13. Slowly add remaining mixture into hot milk, let cool.
14. Spread custard between cake layers.
15. WHIPPED CREAM:
16. In bowl add already whipped, whipped cream, fold in vanilla and powdered sugar.
17. Frost top and sides of cake with the whipped cream.
18. Sprinkle entire cake with the toasted coconut and chill before serving.

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Taken from www.food.com/recipe/island-coconut-cake-193256 (may not work)