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1
Cream shortening and gradually add sugar; beat until light and fluffy.
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2
Add eggs one at a time, beating well after each addition.
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3
Combine flour, baking powder, and salt; add to the creamed mixture alternately with milk, beginning and ending with flour mixture.
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4
Stir in vanilla.
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5
Pour batter into 2 greased and floured 9-inch round cake pans.
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6
Bake at 375 for 20-25 mins or until toothpick inserted in center comes out clean.
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7
Cool in pans for 10 mins; remove from pans, and cool completely.
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8
Split cake layers in half horizontally to make 4 layers.
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9
Custard filling: Combine first 4 ingredients in a heavy saucepan; stir with wire whisk until well blended.
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10
Cook over medium heat stirring constantly, until thickened and smooth.
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11
Stir in liqueur.
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12
Chill mixture throughly.
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13
Stir in coconut.
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14
Snow Peak Frosting: Bring syrup to a boil.
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15
Combine egg whites and salt in a large mixing bowl.
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16
Beat egg whites (at room temperature) until soft peaks form; continue to beat, slowly adding syrup.
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17
Add vanilla; continue beating until stiff peaks form and frosting is thick enough to spread.
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18
Spread custard filling between layers; spread top and sides with Snow Peak Frosting, and sprinkle with coconut.
