UNFORGETTABLE COCONUT CAKE 
2 1/2 c. sifted cake flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1/4 c. water
1 1/2 tsp. vanilla extract
4 egg whites
1/4 c. sugar
1/2 c. shortening
1/4 c. butter, softened
1 1/4 c. sugar
Lemon-Apricot Filling
Fluffy White Frosting
3 to 4 c. grated coconut

Combine first 3 ingredients and set aside. Combine milk, water and vanilla; set aside.

Beat egg whites (at room temperature) until foamy; gradually add 1/4 cup sugar, 1 tbsp. at a time, beating until soft peaks form. Set aside.

Combine shortening, butter and 1 1/4 cups sugar in a large mixing bowl; beat at medium speed of an electric mixer 3 minutes. Add flour mixture alternately with milk mixture, beginning and ending with flour mixture. Mix after each addition. Fold in beaten egg whites.

Pour batter into 3 greased and floured 9 inch round cake pans. Bake at 350 degrees for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and let cool completely on wire racks.

Spread Lemon-Apricot Filling between layers and Fluffy White Frosting on top and sides of cake. Sprinkle with grated coconut.

LEMON-APRICOT FILLING:

2 c. dried apricots, diced
2/3 c. sugar
1 tbsp. cornstarch
1/8 tsp. salt
3/4 c. water
1/3 c. lemon juice
1 tbsp. butter
2 egg yolks, beaten
1 tbsp. grated lemon rind

Combine first 7 ingredients in medium saucepan; stir well. Bring to a boil over medium heat, stirring constantly, and boil mixture 3 to 4 minutes or until thickened. Reduce heat and cook 1 minute, stirring constantly.

Gradually stir about 1/4 of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Remove from heat; stir in lemon rind. Let cool, cover and chill 1 hour.

FLUFFY WHITE FROSTING:

1 c. sugar
1/4 c. cold water
2 egg whites
1/8 tsp. cream of tartar
1/8 tsp. salt
1 1/2 tsp. vanilla extract

Combine all ingredients except vanilla in top of double boiler. Beat at low speed of an electric mixer 30 seconds or just until blended.

Place over boiling water; beat constantly on high speed 7 minutes or until stiff peaks form. Remove from heat. Add vanilla; beat 2 minutes or until frosting is thick enough to spread.

 

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