3 c. sifted plain flour
2 tsp. baking powder
1/4 tsp. salt
1 c. butter
4 egg yolks, beaten well
1 c. milk
1 c. shredded coconut
4 egg whites, stiffly beaten
1 tsp. vanilla

Sift flour once, measure. Add baking powder and salt; sift 3 times. Cream shortening thoroughly. Add sugar gradually and cream together until light and fluffy. Add egg yolks and beat well. Add flour alternately with milk, a small amount at a time, beating well after each addition. Add vanilla and coconut. Fold in egg whites quickly. Bake in 3 greased 9 inch pans at 375 degrees for 25-30 minutes.

FILLING:

Grated rind & juice of 3 lemons
1 tbsp. butter
1 c. sugar
2 c. boiling water
1 tbsp. flour
2 eggs

Beat eggs. Add sugar and flour; mix thoroughly. Stir in water and lemon juice. Add butter and cook over low heat until mixture is thick as honey. Spread on layers. Covers 3 layers.