or two small ones. If you make a small, bake 1

or two small ones. If you make a small, bake 1 1/2 hours. Mrs. Elizabeth DeBergh (Mrs. DeBergh says this recipe was published in the Blue Ridge Guide in 1932, and that she absolutely guarantees it.) Coconut Layer Cake 1/2 cup shortening 1 1/2 cups sugar 4 eggs 1 cup milk 2 1/4 cups cake flour 3 teaspoons baking powder 1 teaspoon salt 1 teaspoon lemon extract Cream shortening with sugar and add beaten eggs. Sift flour together with dry ingredients and add with milk, add extract. Bake in two nine inch pans at 350 degrees. Coconut Icing Combine two unbeaten egg whites, 1 1/2 cups sugar, one dash of salt, 1/3 cup water and two teaspoons of com syrup in double boiler and beat with electric or rotary egg beater until well mixed. Cook over boiling water, beating constantly, about seven minutes or until frosting will stand up into stiff peake, stirring frosting up from bottom and sides of pan occasionally with rubber scraper or spoon. Remove from heat, add one teaspoon vanilla and beat about one minute or until thick enough to spread. Sprinkle with