A light, white cake with a delicious orange-coconut filling and an almond flavored meringue frosting.

2/3	cup	shortening
1 3/4	cups	white sugar
2 1/2	cups	sifted cake flour
1	tablespoon	baking powder
1/2	teaspoon	salt
1	cup	milk
1	cup	flaked coconut
1 1/2	teaspoons	vanilla extract
5		egg whites
1/2	cup	white sugar
1 1/2	teaspoons	cornstarch
1	tablespoon	1 butter
		egg yolk, beaten
1/3	cup	flaked coconut
2	tablespoons	orange zest
1	tablespoon	orange juice
	tablespoon	lemon juice
1	cup	white sugar
1/2	cup	light corn syrup
1/4	cup	water
2		egg whites
1	teaspoon	almond extract

• Combine flour, baking powder, and salt.
• Cream shortening; gradually add 1 3/4 cup sugar, beating well. Mix flour mixture into the creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in 1 cup coconut and 1 1/2 teaspoon vanilla.
• Beat 5 egg whites until soft peaks form; fold into batter. Spoon batter into 2 greased and floured 9 inch round cake pans.
• Bake at 350 degrees F (175 degrees C) for 35 minutes, or until a wooden pick inserted in center comes out clean. Cool layers in pans for 10 minutes. Remove from pans, and cool completely.
• Combine 1/2 cup sugar, cornstarch, butter, egg yolk, and 1/3 cup coconut in a heavy saucepan. Cook over medium heat, and stir in orange rind and fruit juices. Cool. Use coconut creme to fill between the layers.
• Combine 1 cup sugar, corn syrup, and water in a clean saucepan. Cook over medium heat, stirring frequently, until mixture comes to a boil and sugar is dissolved. Continue cooking, stirring frequently, until mixture reaches soft ball stage (240 degrees F/ 115 degrees C). Beat 2 egg whites until foamy. While beating with an electric mixer at medium speed, slowly pour hot syrup in a thin stream over egg whites. Turn mixer to high speed, and continue beating until stiff peaks form, and frosting is thick enough to spread. Add almond extract; beat until blended. Frost cake.

  Makes 1 - 2 layer 9 inch cake

  Serves 12

• Prep Time: 30 Minutes Cook Time: 45 Minutes