Coconut cake with lemon filling

Pillsbury p. 17

cake: 2 c flour, 1 1/2 c sugar, 3 tsp baking powder, 1 tsp salt, 1 c milk, 1/2 c shortening, 2 tsp coconut extract or vanilla, 4 egg whites

filling: 3/4 c sugar, 3 Tbsp cornstarch, 1/4 tsp salt, 2/3 c water, 2 egg yolks, 1 Tbsp butter, 2 tsp lemon peel, 3 Tbsp lemon juice

frosting: 1/2 c sugar, 2 Tbsp water, 2 egg whites, 7 oz marshmallow creme, 1 c coconut

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