5 tbsp. shortening
5/8 c. sugar
3 egg yolks
1 c. flour
1 1/4 tsp. baking powder
1/4 tsp. salt
3/4 c. milk
1/2 tsp. lemon extract
1/2 tsp. vanilla

TOPPING:

3 egg whites
1 c. confectioners' sugar
1 c. shredded coconut

Cream shortening, add sugar gradually and cream together until fluffy. Beat egg yolks until thick and lemon colored and stir into creamed mixture. Sift flour, baking powder and salt together. Then stir into creamed mixture alternately with milk. Stir in lemon extract and vanilla. Pour into 8 x 8 x 2 inch square baking pan.

MAKE TOPPING: Beat egg whites until stiff enough to hold a point - gradually beat in confectioners' sugar until stiff and glossy. Fold in coconut. Carefully spread on top of cake batter. Bake about 40 minutes at 350 degrees. A hurry-up cake - real easy to make.