Toasted Coconut Cake w/Lime Filling

Directions

1. 1

   1 cup coconut -- flaked 2 1/4 cups cake flour -- not self rising 3 teaspoons baking powder 1/4 teaspoon salt 1/2 cup shortening -- room temp

2. 2

   Spread the coconut in a jelly-roll pan, toast it in a preheated 350F oven, stirring once or twice, for 7 minutes, or until it is golden and

3. 3

   In a bowl whisk together the flour, the baking powder, the salt

4. 4

   In a large bowl with an electric mixer cream the shortening, beat in 3/4 cup of the sugar, and beat the mixture until it is light and fluffy

5. 5

   Beat in the yolks, one at a time, and the vanilla and add the flour mixture alternately with the milk, beginning and ending with the flour a

6. 6

   In another large bowl with the electric mixer beat the whites with the salt until they are foamy, add the cream of tartar, and beat the whit

7. 7

   Beat in the remaining 1/2 cup sugar, a little at a time, and beat the meringue until it holds stiff glossy peaks

8. 8

   Stir! the toasted coconut and one fourth of the meringue into the batter to lighten it and fold in the remaining meringue gently but thoroug