White Cake With Lemon-Coconut Filling

In a mixing bowl cream butter. Add sugar gradually, beating after each addition until well blended. Fork-sift dry ingredients and add alternately to creamed mixture with milk. Add almond extract. Beat well. Beat egg whites until stiff. Fold them into the batter. Pour batter into 3 well-buttered, 8-inch cake pans. Bake at 350º F for 20 to 25 minutes or until done. Cool in pans 10 minutes, remove to a rack, and cool completely before frosting.
 

In a heavy saucepan or in the top of a double boiler combine cornstarch, sugar, and egg yolks. Add milk and butter and cook over low heat, stirring constantly, for about 20 minutes. (Do not let mixture boil.) When very thick and smooth, stir in lemon juice, grated rind, and coconut. Cool and spread between layers of cake.