Banana Applesauce Cake

1 cup butter or margarine, softened
2 cups sugar
4 eggs, separated
3 cups all-purpose flour
2 teaspoons baking powder
1 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract

Filling
2 cups sweetened applesauce
3 medium firm bananas, sliced
3 tablespoons lemon juice

Frosting
1 cup sugar
2 egg whites
3 tablespoons water
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup flaked coconut, toasted

In a mixing bowl, cream butter and sugar; beat in egg yolk. Combine flour and baking powder; add to creamed mixture alternately with milk. Beat in extracts. In a small bowl, beat egg whites until soft peaks form; gently fold into batter. Pour into three greased 9-in. round baking pans.

Bake at 350 degrees for 25-30 minutes or until cake tests done. Cool for 10 minutes; remove from pans to wire racks to cool completely. Divide applesauce and spread over two cake layers. Dip bananas in lemon juice; arrange over applesauce. Stack on serving plate with plain layer on top.

For frosting, combine sugar, egg whites, water, cream of tartar and salt in the top of double boiler over boiling water. Beat for 7 minutes or until stiff peaks form. Beat in vanilla. Remove from the heat; continue beating until frosting cools. Frost sides and top of cake. Sprinkle with coconut. Store in the refrigerator. Makes 16-20 servings.