NUTMEG CAKE

2 c all-purpose flour		1/4 c shortening
2 tsp nutmeg			1 1/2 c sugar
1 tsp baking powder		1/2 tsp vanilla
1 tsp baking soda		3 eggs
1/4 tsp salt			1 c buttermilk or sour milk
1/4 cup butter or margarine	1/2 c flaked coconut

Grease and lightly flour a 13x9x2 cake pan.  Combine flour, nutmeg,
baking powder, baking soda, and salt.  In a mixer bowl, beat together
butter and shortening at medium speed about 30 seconds.  Add sugar and
vanilla and beat until well combined.  Add eggs, one at a time,
beating 1 minute after each.  Add dry ingredients and buttermilk or
sour milk alternately, beating on low speed after each addition.  Turn
into pans.  Bake at 350 for about 30 minutes or until cake tests done.
Spread Toasted Meringue Topping over hot cake and sprinkle with
coconut.  Return to oven for 5 minutes or until meringue is golden.
Cool on wire rack and store in refrigerator.

TOASTED MERINGUE TOPPING

2 egg whites			3/4 c packed brown sugar
1/2 tsp vanilla

In a small mixer bowl beat egg whites and vanilla at medium speed for
2 minutes or until soft peaks form.  Gradually add brown sugar, 1
tablespoon at a time, beating at high speed for 4 minutes more or
until mixture forms stiff, glossy peaks.