Dutch Apple Cake

3 cups apples, pared, cored and thinly sliced
2 1/2 cups sifted flour
1/2 tsp. salt
4 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 cup shortening
3/4 cup sugar
3 eggs
1 cup milk
1 1/2 cups moist, shredded coconut
1 1/2 cups heavy cream, whipped, with
1/4 tsp. cinnamon and
1 Tbsp. sugar

Resift flour with salt, baking powder and cinnamon. Cream shortening and sugar until light and fluffy. Beat in eggs, one at a time, alternately add dry ingredients and milk in creamed mixture, mixing until smooth. Fold in apple slices and coconut, reserving 2 Tbsp. of coconut.

Divide batter into three 8-inch layer cake pans, which have been greased and floured. Bake in 350 degree oven for 40 - 50 minutes. Let cool completely. Frost between layers with cinnamon-flavored whipped cream. Chill for at least an hour. Just before serving, garnish top of cake with remaining 2 Tbsp. coconut.