Preheat the oven 180oC/350oF/Gas
4. Line and grease three 20cm cake tins with greaseproof paper.
Place 6 of the eggs in a bowl set over
hot water and beat until frothy. Beat in 165 g sugar until the mixture
doubles in volume. Remove from the heat. Fold in the orange rind, half
the lemon rind, 15 ml of the lemon juice and the coconut. Sift over the
flour mixture and fold in well.
Divide the mixture between the cake
tins. Bake until the cakes pull away from the side of the tins, 25 - 30
minutes. Leave in the tins for 5 minutes, then cool on a wire rack.
Blend the corn flour with cold water
to dissolve. Whisk in the remaining eggs until blended. In a pan, mix
the remaining lemon rind and juice, water, remaining sugar and butter.
Bring to the boil. Whisk in the corn flour, and return to the boil.
Whisk until thick. Remove and cover with clear film.
Cream the butter and icing sugar. Stir
in the lemon rind and enough lemon juice to obtain a spread able
consistency. Sandwich the cake layers with the lemon custard. Spread the
frosting over the top and sides. Cover with the coconut.