Coconut Layer Cake With Swiss Meringue

Ingredients

• ¼ cup shortening
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1 cup milk
• 2 cups flour
• 1/8 teaspoon salt
• 3 teaspoons baking powder
• 1½ cups granulated sugar
• ½ cup water
• 2 egg whites
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 1 cup fresh grated coconut

Method

1. 1 Cream shortening and 1 cup sugar. Add vanilla and well-beaten egg, then milk.
2. 2 Sift together flour, salt, and baking powder. Mix into the wet ingredients.
3. 3 Divide batter into three greased layer cake tins.
4. 4 Bake in a 350°F oven for 12 to 15 minutes.
5. 5 Cook 1½ cups sugar and ½ cup water until syrup spins a thread.
6. 6 Pour hot syrup slowly over beaten egg whites; beat until thick enough to spread.
7. 7 Add vanilla and lemon juice to the icing.
8. 8 Spread icing between layers and on top of the cake.
9. 9 Sprinkle generously with grated coconut while icing is still soft.