1/3 c. shortening
1/3 c. butter, softened
1 3/4 c. sugar
3 c. sifted cake flour
1 tbsp. plus 1/2 tsp. baking powder
3/4 tsp. salt
1 1/3 c. milk
2 tsp. vanilla
4 egg whites

Cream shortening and butter, gradually add sugar, beating well at medium speed of mixer. Combine flour, baking powder and salt, add to creamed mixture alternately with milk. Mix after each addition. Stir in vanilla.

Beat egg whites until stiff peaks form. Gently fold into batter. Pour batter into 3 greased and floured 9 inch round pans. Bake at 350 degrees for 22 minutes or until done. Cool in pans 10 minutes. Remove form pans. Cool completely.

Spread lemon filling between layers. Spread fluffy frosting on top and sides of cake. Sprinkle cake with coconut. Yield: one 3 layer cake.

LEMON FILLING:

1 c. sugar
1/4 c. cornstarch
1 c. water
2 egg yolks, beaten
2 tbsp. butter
3 tbsp. lemon juice

Combine sugar and cornstarch in heavy saucepan. Add water, stirring well. Cook over medium heat, stirring constantly, until mixture thickens. Boil 1 minute. Stir into egg yolks, stirring constantly. Boil 1 minute. Remove from heat. Stir in butter and lemon juice.

FLUFFY FROSTING:

1 c. sugar
1/3 c. water
2 tbsp. light corn syrup
2 egg whites
1/4 c. sifted powdered sugar
1 tsp. vanilla

Combine first 3 ingredients in a saucepan, cook over medium heat, stirring constantly until clear. Cook, without stirring, until candy thermometer registers 236 degrees. Beat egg whites until soft peaks form. Continue to beat slowly adding syrup mixture. Add powdered sugar and vanilla, continue beating until stiff peaks form and frosting is thick enough to spread.