Ingredients
1 cup butter, softened2 cups sugar4 eggs, separated3 cups all-purpose flour2 teaspoons baking powder1 cup milk1/2 teaspoon vanilla extract1/2 teaspoon lemon extractFILLING:2 cups sweetened applesauce3 medium firm bananas, sliced3 tablespoons lemon juiceFROSTING:1 cup sugar2 egg whites3 tablespoons water1/2 teaspoon cream of tartar1/4 teaspoon salt1 teaspoon vanilla extract1/4 cup sweetened shredded coconut, toasted
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk. Beat in extracts. Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition.
In a small bowl, beat egg whites until soft peaks form; gently fold into batter. Pour into three greased 9-in. round baking pans. Bake at 350° for 25-30 minutes or until cake tests done. Cool for 10 minutes; remove from pans to wire racks to cool completely.
Divide applesauce and spread over two cake layers. Dip bananas in lemon juice; arrange over applesauce. Stack on serving plate with plain layer on top.
For frosting, in a large heavy saucepan, combine the sugar, egg whites, water, cream of tartar and salt over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes.
Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Frost sides and top of cake. Sprinkle with coconut. Store in the refrigerator.
