• Use 1 1/2 cups milk with butter; 2 cups milk with vegetable shortening. Has not been tried with margarine.
• Measure sifted flour, add baking powder and salt, and sift together 3 times. Beat egg whites until foamy. Add 1/2 cup sugar gradually and continue beating until meringue will hold up in stiff peaks.
• Cream shortening, add 2 cups sugar gradually and cream together until light and fluffy. Add flour mixture alternately with milk, a small amount at a time, beating with each addition until smooth. Add vanilla. Then add meringue and beat thoroughly into batter.
• Pour batter into 3 round 9-inch layer pans which have been lined on bottoms with paper. Bake in moderate oven, 375 degrees, 20-25 minutes. Cool layers. Spread 2 layers with lemon filling and cover top of third layer and sides of cake generously with fluffy seven-minute icing. While frosting is still soft, sprinkle liberally with flaked coconut.

LEMON FILLING

• Combine sugar, cornstarch, and salt in top of double boiler. Blend together egg yolk, water and lemon juice in small bowl. Add to sugar mixture gradually, blending well. Cook over boiling water about 5 minutes, or until mixture thickens, stirring constantly. Remove from heat.
• Add butter and lemon rind. Cool slightly before spreading on cake. Makes about 1 3/4 cups filling.

SEVEN-MINUTE FROSTING

• 2 large egg whites, unbeaten
• 1 1/2 cups sugar
• dash of salt
• 1/3 cup water
• 2 teaspoons light corn syrup
• 1 teaspoon vanilla
• Combine egg whites, sugar, salt, water, and corn syrup in top of double boiler. Beat about 1 minute, or until thoroughly mixed. Then place over boiling water and beat constantly with sturdy egg beater (or at high speed of electric mixer) for 7 minutes, or until frosting will stand in stiff peaks. Stir frosting up from bottom and sides of pan occasionally with rubber spatula.
• Remove from boiling water. Add vanilla and beat one minute or until thick enough to spread. Makes 4 1/2 cups frosting.