Coconut lemon fillng
2 cup water
1/2 cup lemon juice
3/4 t salt
1 cup sugar
1 cup water
1 cup flour; or 10 tablespoons
4 each egg yolks
1/2 cup sugar
1 tbl lemon rind; grated
1 tbl butter
8 oz Coconut; shredded
1 x Cornstarch
Combine 2 cups water, lemon juice, salt, and 1 cup
sugar in top of double boiler and bring to a boil over
direct heat. Place over boiling water. Add 1 cup
water gradually to flour, mixing to a smooth paste.
Add gradually to hot mixture and cook 5 minutes,
stirring constantly. Beat egg yolks with 1/2 cup
sugar; add slowly to lemon mixture, cook 2
minutes, stirring constantly. Add lemon rind and
butter. Cool 10 minutes. Makes 4-2/3 cups filling, or
enough to spread between layers and on top and
sides of three 9-inch layers. Sprinkle coconut
generously on sides of cake. Decorate top of cake
with a 1-inch border of coconut.

Source: Not revealed by author of this post.