Sift together:

2 1/4 c. sifted flour
1 1/2 c. sugar
3 1/2 tsp. baking powder
1 tsp. salt

Add and beat 2 minutes:

1/2 c. soft shortening
2/3 c. milk
1 tsp. vanilla

Add and beat 2 more minutes:

Another 1/3 c. milk
4 egg whites, unbeaten

Pour into 8 or 9 inch layer pans. Bake for 25 to 30 minutes at 350 degrees. (In lieu of making scratch cake, I sometimes use Duncan Hines white cake mix.)

LEMON FILLING:

3/4 c. sugar
3 tbsp. cornstarch

Mix in saucepan. Gradually stir in:

3/4 c. water

Bring to boil over direct heat, stirring constantly. Boil 1 minute, remove from heat, stir in 1/3 cup lemon juice, 2 tablespoons grated lemon rind, 1 tablespoon butter. Cool thoroughly and spread between layers.

WHITE MOUNTAIN FROSTING:

Mix in saucepan:

2/3 c. sugar
1/3 c. water
1/3 c. corn syrup (white)

Cover saucepan and bring to boil. Remove cover and cook to 242 degrees on candy thermometer (soft ball stage) or until syrup spins a 6 to 8 inch thread. Just before syrup is ready, beat egg whites until they are stiff enough to hold a point. Pour hot syrup very slowly in a thin stream into the beaten egg whites. Continue to beat until frosting holds peaks. Spread evenly on cake and then add coconut.