Stir shortening to soften.
Gradually add sugar, and cream until light and fluffy.
Add extracts.
Add eggs, 1 at a time, beating well after each.
Sift together dry ingredients; add to creamed mixture alternately with buttermilk, beginning and ending with flour.
Beat after each addition.
Bake in 2 paper lined 8x1 1/2 inch round pans in moderate oven (350°) about 30 minutes.
Put cooled layers together with Lemonade Filling (page 61); frost with Seven minute Frosting.
Cover with Lemon Coconut.
Lemon Coconut: In jar mix together 1 tablespoon frozen lemonade concentrate (or a bit of grated lemon peel) and a few drops yellow food coloring.
Add one 3 1/2 °unce can flaked coconut.
Cover and shake till coconut is colored.
Dry on paper towels.