Ambrosia Cake with Orange-Coconut Filling and White Frosting
Yield: one 2-layer cake

2/3 cup shortening
1 3/4 cups sugar
2 1/2 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 cup flaked coconut
1 1/2 teaspoons vanilla extract
5 egg whites

Orange Coconut Filling
1/2 cup sugar
1 1/2 teaspoons cornstarch
1 tablespoon butter or margarine
1 egg yolk
1/3 cup flaked coconut
2 tablespoons grated orange rind
1 tablespoon orange juice
1 tablespoon lemon juice

White Frosting
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
2 egg whites
1 teaspoon almond extract

Cream shortening; gradually add sugar, being well.

Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in coconut and vanilla.

Beat egg whites (at room temperature) until soft peaks form; fold into batter. Spoon batter into 2 greased and floured 9-inch round cake pans.

Bake at 350 deg for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans and let cool completely.

Spread Orange Coconut Filling between layers; spread tops and sides of cake with White Frosting.

Orange Coconut Filling:
Combine sugar, cornstarch, butter, egg yolk, and coconut in a heavy saucepan. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat and stir in orange rind and fruit juices. Cool. Yield: about 1 1/2 cups.

White Frosting:
Combine sugar, syrup and water in a medium-size heavy saucepan. Cook over medium heat, stirring frequently, until mixture reaches soft ball stage (240 deg). Beat egg whites (at room temperature) until foamy. While beating at medium speed of electric mixer, slowly pour hot syrup in a thin stream over egg whites. Turn mixer to high speed and continue beating until stiff peaks form and frosting is thick enough to spread. Add almond extract; beat until blended. Yield: enough for one 2-layer cake.