Instructions: Combine first 3 ingredients, and set aside. Combine milk, water, and vanilla; set aside.

Beat egg whites with an electric mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until soft peaks form.

Combine shortening, butter, and 1 1/4 cups sugar in a large mixing bowl; beat at medium speed 3 minutes. Add flour mixture alternately with milk mixture, beginning and ending with flour mixture. Mix well after each addition. Fold in beaten egg whites.

Pour batter into 3 greased and floured 9- by 1 3/4-inch round cakepans. Bake at 350 degrees for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.

Spread Apricot Filling between layers and Fluffy White Frosting on top and sides of cake. Sprinkle with coconut.

For Apricot Filling: Process apricots and sugar in a blender or food processor until finely chopped. Combine apricot mixture, cornstarch, and next 5 ingredients in a heavy saucepan. Bring to a boil over medium heat, and cook, stirring constantly, 3 to 4 minutes or until thickened. Reduce heat, and cook, stirring constantly, 1 minute. Gradually stir about one-fourth of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Let filling cool; cover and chill 1 hour. (Makes 2 1/2 cups)

For Fluffy White Frosting: Combine first 5 ingredients in top of double boiler. Beat at low speed with an electric mixer 30 seconds. Place over boiling water; beat at high speed 7 minutes or until stiff peaks form. Remove from heat. Add vanilla; beat 2 minutes or until thick enough to spread. (Makes 4 1/4 cups)

This recipe yields 1 (3-layer) cake.

Comments: For testing purposes only, we used Angel Flake sweetened coconut.

Yield: 1 cake

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