Preheat oven 350 degrees F.

Grease and flour three 9" cake pans.

Sift flour, baking powder, and salt. Set aside.

Cream the butter and gradually add the sugar to the butter until well combined.

To the butter mixture, add one egg yolk at a time.

Add ⅓ of the flour mixture at a time to the butter mixture.

Add the milk.

Scrape down the sides of the bowl.

Add the coconut and lemon rind.

In a separate bowl, beat the egg whites just until combined.

Fold the egg whites into the cake batter.

Bake 45 minutes or until a toothpick comes out clean from the center of the cakes.

Cool the cakes for 10 minutes before removing from pan.