1 (14 oz.) can Eagle Brand milk
1/2 c. lemon juice
1/2 tsp. grated lemon rind
2 c. flour
1 tbsp. baking powder
1/2 tsp. salt
1 1/2 c. sugar
3/4 c. Crisco shortening
2 tsp. vanilla
1 c. milk
4 egg whites
Creamy white frosting
3/4 c. flaked coconut

Preheat oven to 350 degrees. Combine condensed milk, lemon juice, rind. Chill. Combine flour, baking powder and salt. In large bowl, beat sugar, shortening and vanilla until fluffy. Add flour mixture alternately with milk, beating well.

In small bowl beat egg whites until stiff but not dry. Fold into batter. Spread into 2 greased and floured 8 or 9 inch round layer cake pans. Bake 25 minutes. Cool 10 minutes. Remove from pans, cool completely. Split each layer horizontally into 2 layers. Spread about 1/2 cup lemon mixture between each layer on top to one inch of edge. Frost side and 1 inch rim. Coat side of cake with coconut. Store covered in refrigerator.

CREAMY WHITE FROSTING:

In small bowl, combine: 2/3 c. Crisco shortening 2 tbsp. milk 1 tsp. vanilla

Beat on low speed until smooth. Add additional milk, if needed. TIP: To split cake layer, measure halfway up side; mark with toothpicks. Using long piece of thread, rest on picks. Cross threads and pull through.