Sift together first 3 ingredients; set aside. Beat egg yolks in a large mixing bowl until thick and lemon colored; gradually add sugar, beating well after each addition. Stir in lemon rind and juice.
Combine egg whites (at room temperature) and salt; beat until soft peaks form. Fold into egg yolk mixture alternately with flour mixture.
Spoon batter into 2 greased and floured 9-inch round cake pans. Bake at 325° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cool completely. Split layers horizontally.
Spread Lemon Jelly Filling between layers. Chill 30 minutes. Spread top and sides of cake with Lemon-Orange Frosting, and sprinkle with coconut.