Directions (continued)

• 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.
• 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.
• 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.
• 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. Yield: 12-14 servings.