Stately Coconut Layer Cake  from Southern Living

1 cup shortening
2 cups sugar
4 eggs
3 cups sifted cake flour
2 ½ tsp baking powder
½ tsp salt
1 cup milk
1 tsp almond extract
1 tsp vanilla
Lemon-Orange Filling or
Pineapple Filling
Boiled frosting
½ cup flaked coconut

Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer.  Add eggs, one at a time, beating well after each addition.
    Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.  Mix after each addition.  Stir in flavorings.
    Pour batter into 3 greased and floured 9-inch round cakepans.  Bake at 375 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.  Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.
    Spread Lemon-Orange Filling  between layers; spread Boiled Frosting on top and sides, and sprinkle with coconut.

            Lemon-Orange Filling
1 cup sugar
1/3 cup flour
¼ tsp salt
¼ cup water
2 T grated orange rind
1 T grated lemon rind
1 ¼ cups orange juice
¼ cup lemon juice
4 egg yolks, well beaten

    Combine sugar, flour, salt, and water in a heavy saucepan; stir well.  Stir in fruit rind and juices.  Cook over medium heat, stirring constantly until mixture thickens and boils.
    Gradually stir about ¼ of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly.  Return to a boil; cook 1 to 2 minutes, stirring constantly.  Remove from heat, and let cool completely.  (Mixture will be thick.)  Yield:  2 ¼ cups.


            Pineapple Filling
3 T flour
½ cup sugar
1 (20 oz) can crushed pineapple, undrained
2 T butter

    Combine flour and sugar in a small saucepan; add pineapple and butter.  Cook over medium heat, stirring constantly, until thickened.  Cool.  Yield:  2 2/3 cups.

            Boiled Frosting
1 ½ cups sugar
½ tsp cream of tartar
1/8 tsp salt
½ cup hot water
4 egg whites
½ tsp almond extract
½ tsp coconut extract (optional)

    Combine sugar, cream of tartar, salt, and water in a heavy saucepan.  Cook over medium heat, stirring constantly, until clear.  Cook, without stirring, to soft ball stage (240)
    Beat egg whites (at room temperature) until soft peaks form; continue to beat, slowly adding syrup mixture.  Add flavorings; continue beating until stiff peaks form and frosting is thick enough to spread.  Yield:  7 cups.