Lemon coconut Cake

1 cup sugar
1/2 cup shortening
2 eggs
6 drops almond flavoring
1 teaspoon lemon flavoring
1/4 teaspoon butter flavoring
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 cup buttermilk
Cream the sugar and shortening until light and fluffy. Add eggs and flavorings and beat well. Sift the dry ingredients together and add alternately to the creamed mixture with the buttermilk. Bake in 2 8inch layer cake pans in a 350 degree oven for 25-30 minutes.
FILLING
1 cup sugar
3 level tablespoons cornstarch
1/2 teaspoon salt
1 cup hot water
1 beaten egg yolk
1 teaspoon lemon flavoring
Mix sugar, cornstarch and salt together and add other ingredients. Cook this in top of double boiler until thickened then add: 1/4 cup lemon juicie, 1 cup coconut and 1/4 teaspoon coconut flavoring. Cook five minutes longer. Cool and spread between layers and over top of cake

Creamy lemon Cake
2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/3 cups sugar
2/3 cup softened butter
2 whole eggs plus 2 egg yolks
1/2 teaspoon butter flavoring
2 teaspoons lemon flavoring
1 cup milk
Sift flour, baking powder and salt together. Blend sugar into butter until fluffy. Stir in eggs and egg yolks one at a time and beat well after each addition. Add flavorings. Beat in flour mix alternately with milk. Beat for one minute or until light and creamy. Pour batter into well greased and lighly floured pans. This will make 2 8 inch layers or a 9x13 inch cake. Bake layers for 25 minutes, other 35 minutes in 375 degree oven. When cake is done remove from oven and cool 10 minutes in pans. turn out onto wire rack to finish cooling and frost.
Creamy lemon frosting
1/4 cup softened butter
2 1/2 cups sifted powdered sugar
1 teaspoon lemon flavoring
2 egg white, beaten or use powdered to be on safe side as the egg whites are uncooked
Beat the butter with a spon until fluffy and stir in 1 cup os powdered sugar and the flavoring. Beat the egg whites until they stand in stiff peaks. Beat in the remaining sugar. Fold in butter and sugar mixture. This makes a soft creamy forsting to cover a 2 layer cake or one large sheet cake.

Orange Delight
3/4 cup shortening
1 1/2 cups sugar
3 egg yolks, beaten
2 1/4 cups sifted cake flour
1/2 teaspoon salt
3 1/2 teaspoons baking powder
3/4 cup cold water
1/4 cup orange juice
1 teaspoon orange flavoring
3 egg whites, stiffly beaten
Cream shortening, sugar and egg yolks thoroughly. Sift the dry ingredients together. Combine the water, orange juice and flavoring. Add dry ingredients to the batter alternately with the liquid. Last, fold in the beaten egg whites. Bake in 2 9 inch layer cake pans which have been greased and lined with waxed paper. Bake in a 350 degree oven for 30 minutes. Put orange filling deluxe between layers and on top.

Orange Filling Deluxe
1/4 cup cornstarch
1 cup sugar'
1/2 teaspoon salt
1 1/2 tablespoon lemon juice
1 cup chopped orange sections, fresh or canned
1 teaspoon orange flavoring
1/4 teapoon butter flavoring
combine all in top of double boiler cook, stirring until thick. Cool and spread.