1/2 cup butter
1 (18 ounce) can sweetened condensed milk
1 cup white sugar
2 egg whites
4 tablespoons lemon juice
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon lemon zest
1/2 teaspoon white sugar
1 teaspoon lemon zest
1 cup sour milk
1 cup lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract
10 fresh lemons (about 12 to 15)
3 cups flaked coconut for decoration
3 cups sliced cherries
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch round baking pan.
Combine butter and condensed milk. In a small bowl, mix together sugar and egg whites with 2 tablespoons lemon juice. Stir egg whites into butter mixture.
In a large glass or metal mixing bowl, beat lemon juice and lemon zest into flour until smooth. Beat in lemon zest, sugar, lemon zest and sour milk until well blended. Fold flour mixture into lemon mixture; pour batter into prepared pan or pan.
Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the cake comes out clean. Cool completely. Frost top and sides of cake with the lemon frittata; stick with lemon pepper and lemon zest. Place cake in center of a large glass or ceramic bowl. Cover tightly with a towel or metal wrap and refrigerate overnight. After 7 to 10 hours, remove cover and frost back side of cake. Serve warm.
Meanwhile, prepare sour cream (picture represents a 9 inch cake):
In a large bowl, cream together the butter, lemon juice, sugar, lemon zest, cold lemon rind, sour milk, and lemon zest. Beat in flour mixture.
Meanwhile, preheat oven to 375 degrees F (190 degrees C). Place cake in center of a 9 inch pan. Fold half of edges of pan over to make a shallow funnel. Place cake in pan, making a continuous ring around the edges of the pan. Brush lemon frittata with lemon juice and lemon zest.
Remove layers from pan; cool and slice fruit in tartar. Fry sliced fruit in hot oil until golden brown. Remove fruit flesh from fruit and cut into 1/4 inch slices. Fry slices in hot oil until golden, about 5 to 10 minutes. Flour knife or pastry brush.
Preheat oven to 350 degrees F (175 degrees C). Pour mixture over fruit slice in pan and sprinkle with lemon garnishments, cherries and coconut.
Return fruit slice to pan. Place sliced fruit on top of fruit filling, starting at bottom and curving top to sides. Dust fruit with lemon zest. Spread coconut cream topping on top. Place cake on serving platter and sprinkle fruit with lemon cutters.
Bake in preheated oven for 45 to 50 minutes, or until toothpick inserted in center comes out clean. Remove from oven and let stand about 10 minutes by top.