Lemon Gold Cake

2 1/4 cups cake flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
6 eggs, separated
3/4 cup cold water
2 teaspoons lemon juice
1 teaspoon grated lemon rind
1/2 teaspoon cream of tartar

Sift together flour, sugar, baking powder and salt. Make a well and add in order the oil, egg yolks, water, lemon juice and rind. Beat well. Add cream of tartar to egg whites and beat until very stiff. Pour egg yolks mixture gradually over the egg whites and blend thoroughly. Pour into 4 greased and floured 8-inch pans. Bake at 325 degrees F approximately 30 minutes or until top springs back when lightly touched.

Frosting
1 cup granulated sugar
3 tablespoons all-purpose flour
1/3 cup lemon juice
Grated rind of 1 lemon
1 teaspoon lemon extract
4 egg yolks, beaten
1/2 cup water
3 tablespoons butter
Dash of salt
1 cup coconut (optional)

Mix sugar and flour. Add lemon juice, rind and extract. Beat well. Add well-beaten egg yolks. Add water, butter and salt. Cook in top of double boiler until mixture thickens. Cool. Spread on layers and sides of assembled cake. If desired, sprinkle layers and sides with coconut.