Instructions:

This lemon-filled variation on Silver White Cake is a favorite of the. 2 drops yellow food color, if desired Heat oven to 350 degrees. Grease and flour rectangular pan, 13 X 9 X 2 inches, 2 round pans, 9 X 1-1/2 inches, or 3 round pans, 8 X 1-1/2 inches. Beat all ingredients except egg whites in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour into pan(s).Bake rectangle 40 to 45 minutes, 9-inch rounds 30 to 35 minutes, 8-inch rounds 23 to 28 minutes or until wooden pick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool rectangle on wire rack. Cool layers 10 minutes; remove from pans and cool completely on wire rack. Spread rectangle or fill layers with lemon filling. Sprinkle cake with coconut, if desired. 16 Servings; 310 Calories Per Serving. *Do not use self-rising flour in this recipe. Lemon Filling Mix sugar, cornstarch and salt in 1-1/2-quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in margarine and lemon peel until margarine is melted. Gradually stir in lemon juice and food color. Press plastic wrap onto filling. Refrigerate about 2 hours or until set.