Coconut Layer Cake

3/4 cup shortening
3/4 t salt
1 1/2 cups white sugar
2 cups milk
3 eggs, separated
1 t pure vanilla extract
3 cups sifted all-purpose flour
4 1/2 t baking powder
1 t pure almond extract
1 cup flaked coconut
1/3 cup corn syrup
2 T water
1/4 t cream of tartar
1/4 t salt
1 t pure vanilla extract
3/4 cup white sugar

Preheat oven to 350 degrees F. Lightly
grease two 9 inch round cake pans.

Separate eggs, reserve 2 of the whites for
the frosting. Cream shortening, add 1/2
cups sugar, beaten egg yolks, and 1 egg
white, continue beating until well combined.

Sift flour with baking powder and salt, mix
with coconut and add alternately with milk
and the almond extract to the shortening
mixture. Pour batter in the prepared pans.

Bake at 350 degrees for 30 minutes. Let
cakes cool then remove from pans. Ice with
Angel Icing and sprinkle with shredded
coconut on top and sides of cake after icing.

To make Angel Icing; Place the 2 egg whites,
3/4 cup white sugar, corn syrup, water, cream
of tartar and salt in a double boilder over
hard boiling water. Start beating right away
with a beater until the mixture stands in
stiff peaks. Remove from heat and add
vanilla or your choice of flavoring and keep
beating until it is thick enough to spread
easily. Spread over cooled cake.