Mix 1 (14 oz.) can Eagle Brand milk, 1/2 cup lemon juice, 1/2 teaspoon grated lemon rind. Chill until cake is baked.

CAKE:

2 c. flour
1 tbsp. baking powder
1/2 tsp. salt
1 1/2 c. sugar
3/4 c. Crisco
2 tsp. vanilla
1 c. milk
4 egg whites
Yellow food color

Combine flour, baking powder and salt. Beat sugar, Crisco and vanilla until fluffy. Add flour mixture alternately with milk, beating well. Beat egg whites until stiff, fold into batter. Spread into 2 greased and floured 8-inch pans. Bake 25 minutes at 350 degrees. Cool layers on rack.

When cool, split layers and spread Eagle Brand filling between layers. Frost sides with white butter frosting and coat sides with coconut.