BATTER FOR TWO 9-INCH LAYERS:

2 c. Imperial granulated sugar
2/3 c. shortening
1 tsp. vanilla
1 c. milk
3 1/2 c. sifted all-purpose flour
3 tsp. baking powder
1 tsp. salt
4 egg whites
1 tsp. baking powder
10 oz. jar red currant jelly

Preheat oven to 375 degrees. Grease and flour two 9-inch round cake pans. Thoroughly cream sugar, shortening and vanilla. Add milk alternately with blended flour, 3 teaspoons baking powder and salt. Beat egg whites with remaining 1 teaspoon baking powder until stiff but not dry. Gently fold egg whites into first mixture. Empty batter into prepared cake pans. Bake about 20 minutes or until cake tests done. Cool layers on cake racks.

While cake layers are still warm, split layers horizontally. Using 10 oz. jar of red currant jelly, spread layers with jelly and put together in stack. Frost top and sides with Amen Frosting and decorate with shredded coconut.