Ingredients
5 egg whites3/4 cup shortening1-1/2 cups sugar1-1/2 teaspoons vanilla extract2 cups all-purpose flour2 teaspoons baking powder1 teaspoon salt1 cup milkFILLING:3/4 cup sugar2 tablespoons cornstarchDash salt3/4 cup cold water2 egg yolks3 tablespoons lemon juice1 tablespoon butterFROSTING:3/4 cup shortening3-3/4 cups confectioners’ sugar1 teaspoon vanilla extract1/3 cup water1-1/4 cups sweetened shredded coconut
Preparation
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.
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.
