This will be tough. I would say try a local bakery but many retail shops don't use liquid shortenings. Liquid shortenings are generally in the realm of large commercial bakeries who take it in by the tanker load. Even trying to make it by combining veg. oil and various emulsifiers just is not the same. Besides you don't have access to the emulsifiers either. By the way how did you get what you have and is it Nutex?
The main premise of LS is that it is pumpable and easy to use (automatic scaling) and also has better aerating properties than plastic unemulsified shortenings. Also, it results in a more tender, moister, better eating cake.