2/3 c. vegetable shortening
2 1/2 c. sifted cake flour
1/2 tsp. salt
1 c. flaked coconut
5 egg whites
White Frosting
1 3/4 c. sugar
1 tbsp. baking powder
1 c. milk
1 1/2 tsp. vanilla extract
Orange Coconut Filling

Cream shortening, gradually add sugar, beating well. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in coconut and vanilla. In separate bowl beat egg whites (at room temperature) until soft peaks form; fold into batter. Spoon batter into 2 greased and floured 9-inch round cake pans. Bake at 350 degrees for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cool completely. Spread orange coconut filling between layers. Spread top and sides of cake with white frosting.

ORANGE COCONUT FILLING:

1/4 c. sugar
1 1/4 tsp. cornstarch
1 tbsp. butter
1 tbsp. orange juice
1/3 c. flaked coconut
2 tbsp. grated orange rind
1 egg yolk, well beaten
1 tbsp. lemon juice

Combine sugar, cornstarch, butter, egg yolk and coconut in heavy saucepan. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat, and stir in orange rind and fruit juices. Cool. Yield: 1 1/2 cups.

WHITE FROSTING:

1 c. sugar
1/4 c. water
1 tsp. almond extract
1/2 c. light corn syrup
2 egg whites

Combine sugar, syrup, and water in a medium-size heavy saucepan. Cook over medium heat, stirring frequently, until mixture comes to a boil and sugar is dissolved. Continue cooking, stirring frequently, until mixture reaches soft boil state (240 degrees) beat egg whites (at room temperature) until foamy. While beating at medium speed of electric mixer, slowly pour hot syrup in a thin stream over egg whites. Turn mixer to high speed, and continue beating until blended. Makes 14 servings.