Robert E. Lee Cake

9 eggs, separated, room temperature
1 1/2 cups sugar
2 cups sifted all-purpose flour
1/2 tsp salt
1 tblsp lemon juice
grated peel of 3 lemons
grated peel of 5 oranges
1/2 cup lemon juice (about 3-4 lemons)
2 cups orange juice (about 6-8 oranges)
1 1/2 cups sugar
1 1/2 cups shredded coconut

Preheat oven 350 degrees. Spray 3 (8 inch) round cake pans with
vegetable cooking spray. In large bowl, beat egg whites until they
hold stiff but moist peaks. In large bowl, beat egg yolks until
lemon colored and very light. Slowly beat in 1 1/2 cups sugar.
Fold in egg whites. Gently fold in flour, salt and 1 tablespoon
lemon juice, mixing only enough to blend in flour. Divide batter
equally among prepared pans. Bake in preheated oven 35-45 minutes
or until a wooden pick inserted into center comes out clean. In a
medium size bowl, combine citrus peels and juices, 1 1/2 cups sugar,
and 1 cup of coconut. Stir mixture to dissolve sugar. Remove cake
layers from pans to trays. Spoon citrus mixture over tops of warm
layers; cool. Stack layers on a serving plate. Let stand several
hours before serving to allow cake to absorb liquid. To serve,
sprinkle with remaining 1/2 cup coconut.

Makes: 1 (8 Inch) layer cake