Coconut Cake

• 3/4 c. shortening
• 2 c. sugar
• 1/2 tsp. vanilla
• 1/2 tsp. coconut extract
• 3 c. sifted cake flour
• 3 tsp. baking powder
• 3/4 tsp. salt
• 1/2 c. milk
• 1/2 c. water
• 6 stiffly beaten egg whites
• 1/2 c. sugar
• 1 Tbsp. flour
• 1 c. milk
• 1 Tbsp. butter
• 1/2 tsp. coconut extract
• 1 small can coconut

1. Stir shortening to soften.
2. Gradually add 2 cups sugar and cream together until light and fluffy.
3. Add extract.
4. Sift 3 cups flour, baking powder and salt together 3 times; add to creamed mixture alternately with milk and water, a small amount each time. Beat after each addition until smooth.
5. Fold in egg whites.
6. Bake in 2 paper-lined 9 x 9 x 1 3/4-inch pans in moderate oven at 350u0b0 for about 30 minutes.
7. Put layers together with the following filling.

shortening, sugar, vanilla, coconut extract, cake flour, baking powder, salt, milk, water, egg whites, sugar, flour, milk, butter, coconut extract, coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=845685 (may not work)