2 1/4 c. cake flour or 2 c. all-purpose flour
1 1/2 c. sugar
3 1/2 tsp. baking powder
1 tsp. salt
1/2 c. shortening
1 c. milk
1 tsp. vanilla
4 egg whites (1/2 c.)
White Mountain Frosting
Flaked or shredded coconut

Heat oven to 350 degrees. Grease and flour oblong pan, 13 x 9 x 2 inches, or 2 round layer pans, 8 or 9 x 1 1/2 inches. Measure flour, sugar, baking powder, salt, shortening, milk and vanilla into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes on high speed, scraping bowl occasionally. Add egg whites; beat 2 minutes on high speed, scraping bowl occasionally. Pour batter into pan(s).

Bake until wooden pick inserted in center comes out clean, oblong 35 to 40 minutes, layers 30 to 35 minutes. Frost cake with White Mountain Frosting and sprinkle with coconut. If desired, fill layers with Clear Lemon Filling.

Do not use self-rising flour in this recipe.

CLEAR LEMON FILLING:

3/4 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
3/4 c. water
1 tsp. grated lemon peel
1 tbsp. butter
1/3 c. lemon juice
4 drops yellow food color (optional)

Mix sugar, cornstarch and salt in saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

Remove from heat; add lemon peel and butter. Gradually stir in lemon juice and food color. Cool. If filling is too soft, refrigerate until set.