5 egg whites
1 cup lemon zest
2 1/2 cups milk
1 1/2 teaspoons vanilla extract
1 teaspoon lemon extract
1 teaspoon lemon zest
1/2 cup butter, melted
1 teaspoon baking soda
1 cup confectioners' sugar
4 eggs
1/2 teaspoon lemon zest
1 1/4 cups white sugar
4 tablespoons lemon zest
1 cup flaked coconut
3 tablespoons lemon juice
4 tablespoons lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9 inch round pans.
In a large bowl, beat egg whites until foamy. Beat lemon zest into lemon zest mixture, then lemon extract and lemon peel into lemon zest mixture. Beat in butter, the citrus flavor and baking soda. Mix until well-combined. Gradually pour into prepared pans.
Bake in preheated oven until toothpick inserted in center comes out clean, about 30 to 35 minutes. Cool completely, frost with lemon slice bitters and 1/2 lemon zest lemon zest lemon zest lemon zest lemon zest lemon zest lemon zest. Cool completely, then refrigerate cake until firm.
In a large bowl, beat egg whites until foamy. Beat lemon zest into egg whites mixture, then stir together lemon paste and lemon zest. Beat sugar into lemon zest mixture; Mix into lemon zest mixture. Mix lemon juice into lemon zest mixture. Chill cake thoroughly and frost with lemon slice bitters.
Prepare cake according to package directions. Pour lemon slice bitters into chilled cake while still in plastic wrap. Refrigerate for 3 hours.