2/3 c. shortening
1 3/4 c. sugar
2 1/2 c. sifted cake flour
1 tbsp. baking powder
1/2 tsp. salt
1 c. milk
1 c. flaked coconut
1 1/2 tsp. vanilla extract
5 egg whites
Orange Coconut Filling
White Frosting

Cream shortening; gradually add sugar, beating well. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in coconut and vanilla. Beat egg whites (at room temperature) until soft peaks form; fold into batter.

Spoon batter into 2 greased and floured 9 inch round cake pans. Bake at 350 degrees for 35 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. Spread Orange Coconut Filling between layers; spread top and sides of cake with White Frosting. Yield: One 2 layer cake.

ORANGE COCONUT FILLING:

1/2 c. sugar
1 1/2 tsp. cornstarch
1 tbsp. butter
1 egg yolk, well beaten
1/3 c. flaked coconut
2 tbsp. grated orange rind
1 tbsp. orange juice
1 tbsp. lemon juice

Combine sugar, cornstarch, butter, egg yolk and coconut in a heavy saucepan. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat and stir in orange rind and fruit juices. Cool. Yield: About 1 1/2 cups.

WHITE FROSTING:

1 c. sugar
1/2 c. light corn syrup
1/4 c. water
2 egg whites
1 tsp. almond extract

Combine sugar, syrup and water in a medium-size heavy saucepan. Cook over medium heat, stirring frequently, until mixture comes to a boil and sugar is dissolved. Continue cooking, stirring frequently, until mixture reaches soft ball stage (240 degrees).

Beat egg whites (at room temperature) until foamy. While beating at medium speed of electric mixer, slowly pour hot syrup in a thin stream over egg whites. Turn mixer to high speed, and continue beating until stiff peaks form and frosting is thick enough to spread. Add almond extract; beat until blended. Yield: Enough for one 2 layer cake.