Instructions: Beat shortening at medium speed of an electric mixer until creamy; gradually add sugar; beating well. Add eggs, one at a time, beating after each addition.

Combine flour; baking powder; and salt; add to shortening mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition.

Stir in vanilla.

Pour batter into 2 greased and floured 9 inch round cakepans. Bake at 375 for 20 minutes or until toothpick comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Cool on wire racks. Split cake layers in half horizontally to make 4 layers. Spread Custard Filling between layers. Spread Snow Peak Frosting on top and sides of cake. Sprinkle top and sides of cake with coconut.

Yield: one 4-layer cake.

Custard Filling

2 c. Milk
3 T Grand Marnier or other Orange-flavored liqueur 1/2 c. Sugar
1 c. Freshly Grated Coconut or Packaged Coconut 1/3 c. Cornstarch
4 Egg Yolks, lightly beaten

Combine first 4 ingredients in a medium saucepan; cook over medium heat, stirring constantly, 10 minutes or until thickened. Stir in liqueur. Transfer to a medium bowl; cover and chill. Stir in coconut.

Yield: 3 cups.

Snow Peak Frosting

1 c. Sugar
1/2 t. Cream of Tartar
1/3 c. Water
3 Egg Whites
2 T. light Corn Syrup
3/4 t. vanilla extract

Combine first 4 ingredients in a medium size heavy saucepan. Cook over low heat, stirring gently, until sugar dissolves. Bring to a boil over medium heat; cook, without stirring, until mixture reaches soft ball stage or candy thermometer registers 240. Beat egg whites at high speed of an electric mixer until soft peaks form; continue to beat, adding hot syrup mixture in a slow, steady stream. Add vanilla; beat until stiff peaks form and frosting is spreading consistency.

Yield: enough for one 4-layer cake.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.