6 eggs
1/2 cup white sugar
1 cup vegetable oil
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 cups baking milk
2 cups chopped white strawberries
1/2 cup evaporated milk
1 cup warm water
3 cups flaked coconut
1/4 cup lemon juice
2 tablespoons lemon zest (optional)
1/2 cup butter
2 cups white sugar
1 (13 ounce) can mandarin oranges, drained
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two (9 inch) round pans.
In a large bowl, beat eggs until frothy; remove from mixer and beat in sugar and oil. Stir in flour, baking powder, baking soda and baking milk. Beat until smooth. Fold in strawberries, evaporated milk, coconut, lemon juice, lemon zest and butter. Pour batter into one of the prepared pans.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before cutting into squares.
To make the filling: Beat whole butter in large bowl until creamy, scraping bowl occasionally. Beat in entire eggs, one at a time, then beat in sugar and lemon zest. Mix strawberries and lemon juice in small bowl until thoroughly blended.
While filling is cooling, combine chilled whipped cream with whipped cream until thickened. Whip in butter or margarine until frothy. Serve warm or cold.