Coconut Triple layer Cake with Lemon Filling

Pre-heat oven to 350. Coat 3 (8 inch) round cake pans with cooking spray, and dust pans with 1 tablespoon flour. Lightly spoon sifted flour into dry measuring cups; level with a knife. Combine sifted flour , baking powder , salt, and baking soda. Combine sugar, butter, and oil in a large bowl; beat at medium speed of a mixer until well blended (about 5 minutes). Add egg whites, 1 at a time, beating well after each addition. Combine milk and yogurt. Add flour mixture to creamed mixture alternately with milk mixture, beginning and ending with flour mixture. Stir in extracts. Pour cake batter into prepared pans. Sharply tap pans on counter to remove air bubbles. Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks. Place 1 cake layer on a plate; spread with half of Lemon Filling, and top with another cake layer. Spread with remaining Lemon Filling and top with last cake layer. Spread Fluffy Coconut Frosting over top and sides of cake. Sprinkle top of cake with coconut. Store cake loosely covered in refrigerator. Yield 16 servings. Lemon Filling 1/2 cup sugar 3 Tablespoons cornstarch 1/2 cup warm water 1/2 cup orange juice 1/2 teaspoon vanilla extract 2 teaspoons grated lemon rind 3 tablespoons fresh lemon juice 2 large egg yolks Combine sugar and cornstarch in a medium saucepan. Stir in water, orange juice, rind, lemon juice, and egg yolks. Bring mixture to a boil over medium-high heat. Cook until thick (about 2 minutes), stirring constantly. Remove from heat; stir in vanilla. Cover and chill at least 1 1/2 hours or up to 2 days. Stir well before using. Yield: 1 cup. Fluffy Coconut Frosting 1 cup sugar 1/4 cup water 1/4 teaspoon cream of tartar Dash of salt 3 large egg whites 1/4 teaspoon coconut 1 teaspoon vanilla extract Combine first 5 ingredients in top of a double boiler; place egg white mixture over barely simmering water in bottom of double boiler on cooktop. Beat at high speed of a hand-held mixer until stiff peaks form and a candy thermometer registers 160 (about 7 minutes). Add extracts; beat until blended. Yield: 4 cups.