Bake vanilla cake in 2 to 4 layers. Spread lemon filling between layers.
Wrap sides of cake with a double layer wax paper collar. Fold excess wax paper over the top of the cake, adding additional wax paper to cover if needed. Secure top and sides with Scotch tape.
Refrigerate overnight. This will help keep filling in place.
Prepare Seven Minute Frosting with corn syrup (not cream of tartar), to make a soft frosting.
Spread over cake and then coat with shredded coconut.