WHITE CAKE:

3 cups all-purpose flour
1 cup shortening (Crisco)
1 tsp. vanilla
1 tsp. salt
2 cups sugar
1 1/2 cups milk
3 tsp. baking powder
5 egg whites, beaten

Put all ingredients except egg whites in large bowl and mix. After mixing well, fold in egg whites. Pour batter into 3 (9-inch) cake pans, greased and dusted with flour.

Bake at 350°F for approximately 25 minutes.

LEMON FILLING:

1/2 cup sugar
2 tbsp. cornstarch
1/8 tsp. salt
1/3 cup lemon juice
1/2 cup water
1 egg, slightly beaten
1 tbsp. butter

Combine sugar, cornstarch and salt in top of double boiler. Add lemon juice and water, egg and butter; mix well. Place over rapidly boiling water, cook, stirring constantly until mixture thickens. Cool. Refrigerate until cold, spread between layers.

COCONUT FROSTING:

1 1/2 cups sugar
1/3 cup water
2 egg whites
1/4 tsp. cream of tartar
1/4 tsp. salt
1 tsp. vanilla
1 bag coconut flakes

Combine sugar, water, egg whites, cream of tartar and salt in top of double boiler. Beat with electric mixer until blended. Place over rapidly boiling water. Beat constantly, 7 to 10 minutes, or until frosting holds a peak. Remove from heat; add vanilla, continue beating until frosting is cool and of spreading consistency. Spread over top and sides of cake, sprinkle with coconut.

Cook's Note: I put layer of lemon filling, then a layer of white frosting and sprinkle with coconut between the layers of the cake. You may have to put some toothpicks in cake because it is pretty tall.

Makes 1 (3 layer) cake.