1 fresh coconut
1 1/2 cups sugar
3/4 cup shortening
1 teaspoon lemon extract
2 1/4 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
5 egg whites

Puncture eyes of coconut. Drain liquid and reserve. Place coconut in 350°F oven for 20 minutes. Hit warm coconut with hammer to remove shells. Remove any remaining shell with blunt knife. Pare and chunk coconut. In a blender or food processor, whirl 1/2 cup coconut with 1 tablespoon reserved coconut liquid about 30 seconds until well grated. Remove grated coconut; repeat with remaining coconut. Should end up with 3 cups grated coconut. Reserve 1 cup of coconut for Seven Minute Frosting.

Grease and lightly flour two 8-inch round cake pans. Cream 3/4 cup sugar, shortening, and lemon extract until light and fluffy. Combine flour, baking powder, and salt. Beat 1/3 dry ingredients into creamed mixture. Beat in 1/2 cup milk. Repeat ending with dry ingredients. Fold in 1 cup coconut. Beat egg whites to foamy stage. Gradually add remaining sugar, beating until stiff peaks form. Gently fold into batter. Pour into prepared cake pans. Bake in a preheated 350°F oven for 30 minutes until toothpick inserted in center comes out clean.

Cool 5 minutes; turn onto wire rack to complete cooling. Frost one layer with Seven Minute Coconut Frosting; sprinkle top with 1/4 cup coconut. Add second layer. Frost entire cake. Sprinkle top and sides with 3/4 cup remaining coconut.

Seven Minute Coconut Frosting:

2 egg whites
1 1/2 cups sugar
1/4 teaspoon cream of tartar
1/3 cup cold water
1/4 teaspoon lemon extract
1 cup reserved freshly grated coconut

Combine egg whites, sugar, cream of tartar, cold water and lemon extract in top of double boiler; beat 1 minute. Set top of double boiler over boiling water; cook 7 minutes, beating constantly at high speed until stiff peaks form. Remove from heat. Fold in reserved grated coconut.

Serves 8.