ORANGE COCONUT CAKE
Source: Spry Cookbook
Makes one (2-layer) cake

3/4 cup Spry vegetable shortening*
3/4 tsp. salt
grated rind of one orange
1 1/2 cups sugar
3 eggs, unbeaten
3 cups sifted flour (cake flour preferred)
3 tsp. baking powder
juice of one orange
2 tbsp. lemon juice
water (combined with juices to make 1 cup)
Boiled Frosting (recipe follows)
1 cup coconut, rubbed with grated rind of one orange (for topping)

Preheat oven to 350 degrees F. Grease and flour two deep, (9-inch) layer pans.

Combine shortening, salt, and grated orange rind. Add sugar gradually and cream until light and fluffy. Add eggs one at a time, beating thoroughly after each addition; set aside.

Sift flour and baking powder together three times; set aside.

Combine orange juice and lemon juice and add water to make 1 cup.

Add small amounts of flour to creamed mixture, alternating with combined fruit juices and water, beating after each addition until smooth. Pour batter into prepared pans, which you have greased and floured.

Bake at 375 degrees F for 25-30 minutes.

Spread Boiled Frosting (recipe follows) between layers and on top and sides of cake. Sprinkle cake with orange-flavored coconut while frosting is still soft.

BOILED FROSTING

1 1/2 cups sugar
1/2 tsp. light corn syrup
1/3 cup boiling water
2 egg whites, stiffly beaten
1 tsp. vanilla

Combine sugar, corn syrup and water in saucepan, and cook until the mixture spins a long thread (242 degrees F.) Pour syrup over egg whites, beating constantly. Add vanilla and beat the frosting until it is cool and stiff enough to hold its shape. Makes enough to cover tops and side of two (9-inch) layers

*Original called for spry, an old Crisco-type shortening, but I would now substitute butter, softened

A kind man on Recipezaar had the old Spry cookbook, and sent me the recipe. I can guarantee Karen that this is the authentic recipe. I am thrilled, and plan on making it for my family soon. Enjoy!