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2 1/2 c. sifted flour
1 2/3 c. sugar
3 1/2 tsp. baking powder
3/4 c. milk
2/3 c. Crisco
3 eggs
1/2 c. milk
1 tsp. vanilla

In mixing bowl, combine flour, sugar, baking powder and
salt. Add the 3/4 cup milk and the Crisco. Beat vigorously by
hand or mixer at medium speed for 2 minutes. Add eggs, 1/2 cup
milk and the vanilla. Beat 2 minutes more. Pour into greased
and floured pan. Bake at 350 degrees for 40 minutes.

Lemon Filling:
3/4 c. sugar
2 Tbsp. cornstarch
dash of salt
3/4 c. water
2 slightly beaten egg yolks
3 Tbsp. lemon juice
1 tsp. grated lemon peel
1 Tbsp. butter or margarine
In saucepan combine sugar, cornstarch and salt. Add
water, egg yolks and lemon juice. Cook and stir over heat
until thickened. Remove from heat; add grated lemon peel and
butter or margarine. Cool. Spread lemon filling between
layers of yellow cake. Frost with fluffy frosting. Sprinkle
with coconut.

Fluffy Frosting:
1 1/2 c. sugar
1/8 tsp. cream of tartar
1/2 tsp. salt
2 egg whites
1 tsp. vanilla
In top of double boiler combine sugar, cream of tartar,
salt, 1/3 cup water and the egg whites. Place over boiling
water. Beat 7 minutes with mixer until frosting holds stiff
peaks. Mix in vanilla.

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