1 c. shortening
4 eggs
2 1/2 tsp. baking powder
1 c. milk
1 tsp. vanilla extract
Luscious White Frosting
2 c. sugar
3 c. sifted cake flour
1/2 tsp. salt
1 tsp. almond extract
Lemon-Orange Filling
1 sm. fresh coconut, grated

Cream shortening; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in flavoring.

Pour batter into 3 greased and floured 9" round cake pans. Bake at 375 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes.

Spread Lemon-Orange filling between layers; spread top and sides with Luscious White Frosting, and sprinkle with coconut.

LUSCIOUS WHITE FROSTING:

1 1/2 c. sugar
1/8 tsp. salt
4 egg whites
1/2 tsp. coconut extract
1/2 tsp. cream of tartar
1/2 c. hot water
1/2 tsp. almond extract

Combine sugar, cream of tartar, salt and water in heavy saucepan. Cook over medium heat, stirring constantly until clear. Cook without stirring until candy thermometer registers 240 degrees (soft ball stage). Beat egg whites until soft peaks form; continue to beat, slowly adding syrup mixture. Add flavorings; continue beating until stiff peaks form and frosting is thick enough to spread.

LEMON-ORANGE FILLING:

1/2 c. sifted cake flour
1/4 tsp. salt
1 1/4 c. orange juice
2 tbsp. grated orange rind
4 egg yolks, well beaten
1 c. sugar
1/4 c. water
1/4 c. lemon juice
1 tbsp. grated lemon rind

Combine flour, sugar, salt and water in a heavy saucepan; mix well. Stir in fruit juice and rind. Cook over medium heat, stirring constantly, until mixture thickens and boils.

Gradually stir about one-fourth of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Return to a boil; cook 1 to 2 minutes, stirring constantly. Remove from heat, and let cool completely. (Mixture will be thick.)