Coconut/Lemon Layer Cake

This cake takes a bit of effort but it is well worth the effort.

Make the filling before you start the cake as it needs chill time. The day before is even better
Lemon Filling
6 large eggs
3/4 cup sugar
1 tablespoon grated lemon zest
3/4 cups lemon juice(about 4 lemons)
1 stick butter cut into pieces
In a medium sauce pan, whisk the eggs, sugar & zest until combined. Add juice, whisk again and add butter. Cook over medium heat stirring constantly, until thickened about 7-9 minutes. Immediately pour through a fine-mesh sieve into a bowl. Press plastic wrap directly on surface and chill until cold, at least 2 hours.
Cake
1stick butter softened
2 cups sugar
4 eggs separated
3 cups flour sifted
3 teaspoons baking powder
1 1/4 cups milk or buttermilk
1 teaspoon coconut extract
Preheat the oven to 350 and grease 2 nine inch cake pans. Cream butter and sugar. Add the egg yolks and beat until thick and lemon-colored. With a fork, mix together the dry ingredinets and add them to the egg mixture alternately with the milk.. Stir in the coconut extract. Divide batter evenly between the 2 pans and bake for 2-25 minutes or until an inserted toothpick comes out clean.
Frosting
2/3 cups water
2cup sugar
2/8 teaspoon cream tartar
pinch of salt
4 egg whites
1 teaspoon coconut extract

stir the water, sugar, cream of tartar, and salt together in a small heavy saucepan. Bring to a boil and using a thermometer, continue to boil until the temperature reaches 240 degrees. Do not stir while the syrup is boiling. Meanwhile, whip the egg whites until stiff. Pour the 240 degree syrup slowly into the egg whites while you continue to whip them. Keep whipping until the egg whites are thick and glossy. Stir in the coconut extract.
Assembling the Cake
Take the cakes out of their pans and slice them in two horizontally. You will now have 4 thin rounds.  Lay one half raound onto a plate and spread on a layer of lemon filling. Top with its other half and spread on a layer of frosting. Lay another half on top and spread that one with a layer of lemon and top with its mate.
Frost the top and sides with the frosting.
The cake can be left out but it lasts longer in the frig.
To make cupcakes- makes about 24
Pour the batter into lined cupcake tins. Bake at 350 for 20-25 minutes.
After they are cool. Use the small end of a melon baller to make a small hollow in the middle of each cupcake. Fill with lemon filling just to the top and frost as usual. Placing the filling and frositing into zip lock bags and cutting a small bit off of the corner makes filling and frosting easier.