* 3 c Cake Flour; sifted
* 3 tsp Baking Powder
* 1/4 tsp Salt
* 1/2 c Butter; or shortening
* 1/2 c Sugar
* 1 c Milk
* 1/2 tsp Lemon extract
* 4 Egg whites; stiffly beaten
For: 1 serving
Sift flour once measure add baking powder and salt sift together three
times. Cream butter thoroughly add sugar gradually and cream together
until light and fluffy.
Add flour altemately with milk a small amount at a time beating after
each addtion until smooth. Add lemon extract. Fold in egg whites quickly
and thoroughly. Bake in three greased 9-inch layer pans in moderate
oven 375°F for 25 to 30 minutes.
Spread Coconut Lemon Filling 1/2-inch thick on top of layers and let
stand until filling is set then adjust layers and spread remaining filling
on sides of cake.
Sprinkle Coconut generously on sides and top of cake. Decorate top of
cake with a 1-inch border of coconut.