• 2 1/4 cups cake flour (we used all-purpose)
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 ¼ cups whole milk or buttermilk (we used soy milk)
• 4 large egg whites
• 1 ½ cups sugar
• 2 teaspoons grated lemon zest (we left this out)
• 1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature (we got impatient so we nuked it)
• ½ teaspoon pure lemon extract (we left this out--no lemon handy)

• 1 cup sugar
• 4 large egg whites
• 3 sticks (12 ounces) unsalted butter, at room temperature
• ¼ cup fresh lemon juice from 2 large lemons (we left this out)
• 1 teaspoon pure vanilla extract

Getting Ready
Centre a rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet. (We didn't have parchment or waxed paper so we just buttered those babies and hoped for the best.)

To Make the Cake

1. Sift together the flour, baking powder and salt.
2. Whisk together the milk and egg whites in a medium bowl.
3. Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. (since we had no lemon zest, we just added it to the butter and proceeded to step #4)
4. Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
5. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. (we just added the flour mixture).
6. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.
7. Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.
8. Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated.
9. Divide the batter between the two pans and smooth the tops with a rubber spatula.
10. Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean
11. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners. (ours came out just fine! yess!!)
12. Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months). (We put it in the fridge to kind of speed up the process, but then got nervous about it cooling unevenly and took it back out again to do it Dorie's way).

1. Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes.
2. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream. (Ours did, sort of).
3. Remove the bowl from the heat.
4. Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.
5. Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.
6. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.
7. During this time the buttercream may curdle or separate – just keep beating and it will come together again. (It did curdle, but we beat on and it did come together again--whew!).
8. On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla. (We had no lemon juice to add).
9. You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.

1. Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half.
2. Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. (We just put it on a plate).
3. Spread it with one third of the preserves. (We skipped this, and just applied the buttercream to the sides and top).
4. Cover the jam evenly with about one quarter of the buttercream.
5. Top with another layer, spread with preserves and buttercream and then do the same with a third layer (you’ll have used all the jam and have buttercream leftover).
6. Place the last layer cut side down on top of the cake and use the remaining buttercream to frost the sides and top.
7. Press the coconut into the frosting, patting it gently all over the sides and top. (We didn't use any coconut, but we topped it with our favorite melty mints, which made it very happy-looking and, you know, covered a multitude of sins).