Flora's Stolen Lemon Filled Coconut Cake

In a Large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Beat in vanilla.
Combine the flour, baking powder and salt, add to creamed mixture alternating with the milk.
Transfer to three greased and floured 9in round cake pans.
Bake at 350 for 25-30 min, or until toothpick inserted comes out clean.
Cool for ten min before removing from pans to wire rack to cool.
For filling in a small saucepan combine the sugar, cornstarch, and water until smooth.
Bring to boil, cook and stir 2 min longer or until thickened and bubbily.
Remove from heat.
Stir small amount of hot mixture into egg yolks, return all to the pan, stirring constantly.
Bring to a gentle boil, cook and stir 2 min longer.
Remove from heat and gently stir in lemon juice and butter.
Cool to room temperature without stirring.
Place one cake on serving plate.
Spread with half the filling.
Repeat layers top with remaining cake.
For frosting.
In a heavy pan combine sugar, egg whites, water and cream of tarter.
With a mixer beat on low 1 min.
Continue beating on low over low heat until frosting is 160F or app 10min.
Transfer to a large bowl, add vanilla.
Beat on high until stiff peaks form..about 7 min.
Frost top and sides of cake.
Sprinkle with coconut.
Store in fridge.
Borrowed from taste of home magazine.