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