1 c. shortening
2 c. sugar
4 eggs
3 c. sifted cake flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 tsp. almond extract
1 tsp. vanilla extract

Cream shortening; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in flavorings. Pour batter into 3 greased and floured 9 inch round cake pans. Bake at 375 degrees for 20 to 25 minutes or until wooden pick inserted into center comes out clean. Cool in pans for 10 minutes. Remove layers from pans and let cool on wire rack completely.

Spread lemon-orange filling between layers, see recipe below. Spread top and sides with Luscious White frosting, recipe below. Sprinkle top with grated fresh coconut (1 cup).

LEMON ORANGE FILLING:

1/2 c. sifted cake flour
1 c. sugar
1/4 tsp. salt
1/4 c. water
2 tbsp. grated orange rind
1 tbsp. grated lemon rind
1 1/4 c. orange juice
1/4 c. lemon juice
4 egg yolks, well beaten

Combine flour, sugar, salt, and water in a heavy saucepan; mix well. Stir in fruit rind and juice. Cook over medium heat, stirring constantly until mixture thickens and boils.

Gradually stir about 1/4 of hot mixture into egg yolks; add remaining hot mixture, stirring constantly. Return to boil, cook 1 to 2 minutes, stirring constantly. Remove from heat and let cool completely. Mixture will be thick. Yield: about 2 1/2 cups. Spread between layers of cake above.

LUSCIOUS WHITE FROSTING:

1 1/2 c. sugar
1/2 tsp. cream of tartar
1/8 tsp. salt
1/2 c. hot water
4 egg whites
1/2 tsp. almond extract
1/2 tsp. coconut extract
1 sm. fresh coconut, grated, or 1 (7 oz.) can angel flake coconut

Combine sugar, cream of tartar, salt, and water in heavy saucepan. Cook over medium heat, stirring constantly until clear. Cook without stirring until candy thermometer registers 240 degrees (soft ball stage).

Beat egg whites until soft peaks form; continue to beat, slowly adding syrup mixture. Add flavorings; continue beating until stiff peaks form and frosting is thick enough to spread. Spread over top and sides of the three layered Stately Coconut cake. Sprinkle coconut on top if desired. Serves 10 to 12.