2 1/2 c. sifted Swans Down cake flour
3 tsp. baking powder
1 tsp. salt
1 1/4 c. sugar
2/3 c. shortening
1 c. milk
1 1/2 tsp. vanilla

Have ready 5 egg whites, beaten to meringue with 1/2 cup sugar and 1 cup Angel Flake coconut. Sift shortening just to soften. Sift in dry ingredients. Add milk and mix until all flour is dampened. Beat 2 minutes. Add meringue mixture and beat 1 minute longer. Count only actual beating time. Turn batter into pans. Bake in moderate 350 degree oven for 35 minutes or until done. Spread Orange Filling between layers and Snow Frosting on top and sides of cake.

ORANGE FILLING:

1 c. orange juice
3 tbsp. cornstarch
Dash of salt
1 tsp. lemon juice
2/3 c. sugar
1/4 c. cold water
1 tsp. butter
1/4 tsp. grated orange rind

Heat orange juice and 1/3 cup of the sugar in saucepan until sugar is dissolved, stirring constantly. Add cornstarch, blending with the cold water and continue cooking and stirring until clear. Remove from heat. Add remaining sugar, then add remaining ingredients. Blend. Cool before spreading between layers.

SNOW FROSTING:

1 egg white, unbeaten
Dash of salt
1 tsp. light corn syrup
3/4 c. sugar
3 tbsp. water
1/2 tsp. vanilla

Combine egg white, sugar, salt, water and corn syrup in top of double boiler. Beat with rotary beater or electric mixer until frosting will stand up in stiff peaks. Remove from heat. Add vanilla and beat until thick enough to spread.