Lemon Daffodil Torte © 1991

1 (14-oz) can Eagle Brand Sweetened Condensed Milk (Not evaporated milk)
1/2 cup lemon juice
1/2 tsp grated lemon rind*
Yellow food coloring*
2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 1/2 cups sugar
3/4 cup Crisco Shortening
2 tsps vanilla
1 cup milk
4 egg whites

Creamy White Frosting
3/4 cup flaked coconut

*optional

Preheat oven to 350º. In medium bowl, combine sweetened condensed milk, lemon juice, rind and food coloring (if desired). Chill. Meanwhile, combine flour, baking powder and salt. In large bowl, beat sugar, shortening and vanilla until fluffy. Add flour mixture alternately with milk, beating well. In small bowl, beat egg whites until stiff but not dry. Fold into batter. Spread into 2 greased and floured 8- or 9-inch round layer cake pans. Bake 25 minutes or until wooden pick comes out clean. Cool 10 minutes. Remove from pans; cool completely. Split each layer horizontally into two layers. **Spread about 1/2 cup lemon mixture between each layer and on top to within 1 inch of edge. Frost side and 1-inch rim. Coat side of cake with coconut. Store covered in refrigerator.

Creamy White Frosting: In small bowl, combine 3 cups confectioners' sugar (sift if lumpy), 2/3 cup Crisco Shortening, 2 Tbsps milk and 1 tsp vanilla; beat on low speed until smooth. Add additional milk, if needed, for desired consistency.
**Tip: To split cake layer, measure halfway up side; mark with toothpicks. Using long piece of thread, rest on picks. Cross thread and pull through.