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Coconut Layer Cake

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2 sticks margarine (softened)
2 cups sugar
1 teaspoon vanilla
1 teaspoon lemon extract
4 eggs (separated)
3 cup flour (sifted)
1 tablespoon baking powder
teaspoon salt
1 cup milk


Cream margarine and sugar in bowl until smooth. Add vanilla and lemon flavoring, beating until fluffy. Beat in egg yolks. Sift dry ingredients together. Add dry ingredients and milk alternately, beating well after each addition.

Beat egg whites until stiff but not dry. Fold into batter. Pour into 3 greased and floured 9 inch cake pans. Bake at 375 for 30 minutes or until cake tests done. Frost with Never Fail Frosting.

Never Fail Frosting


1 cup sugar
teaspoon salt
teaspoon cream of tartar
3 egg whites
1 teaspoon vanilla
1 package 14 oz. flaked coconut


Combine first 3 ingredients with 7 tablespoons water in small saucepan. Bring to a boil over moderate heat. Pour syrup slowly into egg whites in mixer bowl, beating constantly at high speed. Reduce speed; add vanilla and continue beating until of spreading consistency.

Frost cake. Sprinkle with coconut.

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