2 1/4 cups cake flour
1 1/2 cups sugar
3 1/2 tsp. baking powder
1 tsp. salt
1/2 cup shortening
1 cup milk
1 tsp. vanilla
4 egg whites
shredded coconut
lemon filling (see recipe below)
white or coconut frosting (any kind)

Preheat oven to 350°F.

Grease and flour 2 round cake layer pans, 8 or 9 inches X 1 1/2-inch deep.

In a large mixing bowl, combine flour, sugar, baking powder, salt, shortening and 2/3 cup of the milk and the vanilla.

On medium speed, beat for 2 minutes, stopping to scrape the sides and bottom of the bowl often. Add remaining milk and egg whites. Beat for 2 more minutes, scraping bowl occasionally.

Pour into prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in center comes out clean. Cool on wire rack and frost.

Prepare lemon filling.

Lemon Filling:

1/2 cup sugar
2 tbsp. cornstarch
pinch of salt
1/2 cup water
2 tsp. butter
1 tbsp. grated lemon peel
1/4 cup lemon juice

Combine sugar, cornstarch, and salt in a saucepan. Stir in water gradually. Bring to a boil and cook, stirring constantly until thickened. Boil and stir for 1 minute. Remove from heat and stir in butter, lemon peel, and juice.

Cool and fill cake with lemon filling. Frost with your favorite white (or coconut) frosting and sprinkle with coconut.

Submitted by: CM