2/3 c. shortening 2-1/2 c. sifted cake flour
1-1/2 c. sugar 2/3 tsp. salt
2 eggs 3 tsp. baking powder
1 tsp. lemon extract 3/4 c. milk
Put apricots for Paradise Filling (see recipe below) to soak before starting to work on cake.
Cream shortening and sugar well. Add eggs, one at a time, beating well after each addition. Add lemon extract. Sift together dry ingredients, add alternately with milk to the creamed mixture. Bake in two greased 9" layer pans at 375 deg. for about
25 minutes. Cool. Put layers together and cover top and sides with Paradise Filling. Sprinkle top and sides with shredded coconut.
PARADISE FILLING
1 c. dried apricots 1-1/2 tbsp. cornstarch
1-1/2 c. warm water 1/8 tsp. salt
1-1/2 c. powdered sugar 4 bananas
2 tbsp. lemon juice 1 c. shredded coconut
Soak apricots in warm water for 1 hour; bring to boil and cook 30 minutes. Put through sieve. Drain pulp of excess juice, reserving 1 cup pulp for filling. Mix powdered sugar, cornstarch and salt; add apricot pulp.
Cook in double boiler (can use large saucepan 1/2 filled with water, and a smaller saucepan placed floating in the water for ingredients) about 15 minutes or until very thick, stirring occasionally. Peel and slice bananas; add to apricot mixture; cook 10 minutes longer or until bananas are softened.
Remove from heat and add lemon juice. Beat until smooth. Cool. Spread on Paradise Cake. Sprinkle cake thickly with shredded coconut.