Coconut layer cake - recipe from 1947

Measure into mixing bowl:

2 cups cake flour (sifted before measuring)

1 1/2 cups sugar

1/2 cup Crisco (or similar)1 tsp. salt

2/3 cup milk

Blend vigorously by hand or with mixer (medium speed) 2 minutes. Now stir in:

3 tsp. baking powder

Now add:

4 egg yolks (unbeaten)

1/3 cup milk

1/2 tsp. lemon extract

Blend by hand or with mixer (medium speed) for 2 minutes. Pour into two 9" layer pans which have been rubbed with Crisco (or similar) and lined with waxed paper. Bake in moderate oven (375F) 25-30 minutes. Frost with your favorite white icing. Sprinkle top and sde of cake with shredded coconut.