Holiday Coconut Cake

• 1/3 c. shortening
• 1/3 c. butter or margarine, softened
• 1 3/4 c. sugar
• 3 c. sifted cake flour
• 1 Tbsp. plus 1/2 tsp. baking powder
• 3/4 tsp. salt
• 1 1/3 c. milk
• 2 tsp. vanilla extract
• 4 egg whites
• Lemon Filling
• Fluffy Frosting
• freshly grated coconut

1. Cream shortening and butter; gradually add sugar, beating well at medium speed of electric mixer.
2. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
3. Mix after each addition.
4. Stir in vanilla.
5. Beat egg whites (at room temperature) until stiff peaks form.
6. Gently fold into batter.
7. Pour batter into 3 greased and floured 9-inch round cake pans.
8. Bake at 350u0b0 for 22 minutes or until a wooden pick inserted in center comes out clean.
9. Cool in pans 10 minutes.
10. Remove from pans; cool completely.

shortening, butter, sugar, cake flour, baking powder, salt, milk, vanilla extract, egg whites, lemon filling, fluffy frosting, coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1057955 (may not work)