Lemon Coconut Cake
5 egg whites
3/4 cup shortening
1-1/2 cups sugar
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
Filling:
3/4 cup sugar
2 tablespoons cornstarch
Dash salt
3/4 cup cold water
2 egg yolks
3 tablespoons lemon juice
1 tablespoon butter
Frosting:
3/4 cup shortening
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
1/3 cup water
1-1/4 cups flaked coconut
Directions:
1. Place egg whites in a small bowl; let stand at room
temperature for 30 minutes. In a large bowl, cream shortening and sugar
until light and fluffy. Beat in vanilla. Combine the flour, baking
powder and salt; add to creamed mixture alternately with milk. Beat egg
whites until stiff peaks form; gradually fold into creamed mixture.
2. Pour into three greased and floured 9-in. round
baking pans. Bake at 350° for 18-20 minutes or until a toothpick comes
out clean. Cool for 10 minutes; remove from pans to wire racks to cool
completely.
3. In a heavy saucepan, combine sugar, cornstarch
and salt. Stir in water until smooth. Cook and stir over medium-high
heat until thickened. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of filling into egg yolks;
return all to the pan, stirring constantly. Bring to a boil; cook and
stir 2 minutes longer. Remove from the heat. Stir in lemon juice and
butter. Cool, without stirring, to room temperature.
4. In a large bowl, cream shortening and
confectioners' sugar until light and fluffy; beat in vanilla. Gradually
add water, beating until smooth. Spread filling between cake layers.
Frost top and sides of cake; sprinkle with coconut.