Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla. Pour batter into 2 greased and floured 23 cm round cakepans. Bake at 180ºC or 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Split cake layers in half horizontally. Place half of one cake layer, cut side up, on a cake plate; spread one-third Coconut Filling on layer. Repeat procedure with second and third layers. Place remaining layer, cut side down, on top of cake. Spread Easy Cocoa Frosting on top ----