Combine flour, baking powder, and salt. Cream shortening; gradually add 1 3/4 cup sugar, beating well. Mix flour mixture into the creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in 1 cup coconut and 1 1/2 teaspoon vanilla.
Beat 5 egg whites until soft peaks form; fold into batter. Spoon batter into 2 greased and floured 9 inch round cake pans.
Bake at 350 degrees for 35 minutes, or until a wooden pick inserted in center comes out clean. Cool layers in pans for 10 minutes. Remove from pans, and cool completely.
Combine 1/2 cup sugar, cornstarch, butter, egg yolk, and 1/3 cup coconut in a heavy saucepan. Cook over medium heat, and stir in orange rind and fruit juices. Cool. Use coconut creme to fill between the layers.
Combine 1 cup sugar, corn syrup, and water in a clean saucepan. Cook over medium heat, stirring frequently, until mixture comes to a boil and sugar is dissolved. Continue cooking, stirring frequently, until mixture reaches soft ball stage. Beat 2 egg whites until foamy. While beating with an electric mixer at medium speed, slowly pour hot syrup in a thin stream over egg whites. Turn mixer to high speed, and continue beating until stiff peaks form, and frosting is thick enough to spread. Add almond extract; beat until blended. Frost cake.
