2 1/4 c. cake flour, sifted
1 1/2 c. white sugar
4 tsp. baking powder
1 tsp. salt
1/2 c. Crisco
3/4 c. milk
1 tsp. vanilla
1/2 tsp. lemon extract
4 med. egg whites, unbeaten
1/4 c. milk

Sift first four ingredients together into a large mixing bowl. Add Crisco, 3/4 cup milk and extracts. Beat 2 minutes at low to medium speed. Add unbeaten egg whites and 1/4 cup milk. Beat another 2 minutes, scraping beaters and bowl as necessary. Pour into two 9 inch layer cake pans, greased and wax papered. Bake at 350 degrees for about 25 minutes. Cool on wire rack. Frost with boiled icing and lemon filling. Sprinkle coconut on top. It's a never fail, delicate moist cake.