LEMON FILLING (FOR CAKE)

 
Cook one package lemon pie filling mix according to package direction, 
but replace two egg yolks with one full egg.  Cool to lukewarm, stirring 
often.  Use half of the filling between the layers of the cake.  Whip 
1/2 pint cream until stiff, fold in remaining lemon filling and use to 
cover top and sides.  If desired, sprinkle with coconut.  Chill several 
hours or overnight.