Sunshine Cake, aka Toasted Coconut Flakes Frosted Cake, #grandmaangie

Preheat oven to 350 degrees; bake on bottom rack.

CAKE INGREDIENTS:

12 eggs, separated (save 3 egg yolks for icing)

1 c. sifted cake flour

1 tsp. lemon extract

1 tsp. vanilla

1/2 tsp. salt

1 1/2 tsp. cream of tartar

1. Beat egg yolks until thick and lemon-colored.  
2. Gradually add sugar and continue beating.
3. Add vanilla and lemon extract. 
4. Add salt to flour and sift; add to batter a little at a time until all fully mixed.
5. Beat egg whites until frothy; add cram of tartar and beat until they form moist, glossy peaks.
6. Fold into egg yolk mixture until blended. (Angie: works well with pouring yolks into egg white batter, and blends well with wire whisk.)
7. Bake in ungreased, Angelfood Cake pan for 45 minutes in preheated oven.  DON'T over bake.  Test with a long broom straw and see if it comes out clean.  
8. Let it cool in pan, upside down, until thoroughly cooled.  Frost with custard icing.

CUSTARD ICING:

3 egg yolks

1/2 c. milk, scalded

1/4 c. butter

1/2 c. powdered sugar (or more)

1/2 tsp. vanilla

1 c. coconut flakes, toasted under broiler

1. Beat egg whites slightly in small saucepan
2. Add sugar and stir in milk slowly.  Stir over low heat until mixture covers spoon, 4-5 mins. 
3. Remove from heat and cool.
4. In separate bowl: cram butter until fluffy, and gradually add custard, 1 T. at a time.  Add more powdered sugar if needed.

FROST: Frost cake and sprinkle coconut over frosting sides and top.  Refrigerate for several hours before serving, and store in frig, as well.