1 (14 oz.) Eagle Brand condensed milk
1 1/2 c. sugar
1/2 c. lemon juice
3/4 c. Crisco shortening
1/2 to 1 tsp. lemon rind
2 tsp. vanilla
Yellow food coloring
4 egg whites
2 c. all purpose flour
Creamy white frosting
1 tbsp. baking powder
3/4 c. flake coconut
1/2 tsp. salt
1 c. milk

Preheat oven to 350 degrees. In medium bowl combine condensed milk, lemon juice, rind and food coloring (this is your lemon mixture). Chill. Combine flour, baking powder and salt. In large bowl, beat sugar, shortening, and vanilla until fluffy. Add flour mixture alternately with milk, beating well. In small bowl, beat egg whites until stiff but not dry. Fold into batter. Pour into 2 greased and floured 8 or 9 inch round cake pans. Bake 25 minutes or until wooden pick comes out clean. Cool 10 minutes. Remove from pans. Cool completely. Split each layer into 2 layers. Spread about 1/2 cup lemon mixture between each layer and on top within 1 inch of edge. Frost side and 1 inch edge. Coat side of cake with coconut. Store covered in refrigerator.

CREAMY WHITE FROSTING:

In small bowl combine 3 cups 10x sugar, 2/3 cup Crisco, 2 tablespoons milk, 1 teaspoon vanilla, and beat on low speed until smooth. Add additional milk if needed for desired consistency.