3 c. sifted cake flour
2 tsp. baking powder
1/4 tsp. salt
1 c. butter (1/2 lb.)
1 lb. powdered sugar
4 egg yolks, well beaten
1 c. milk
1 tsp. vanilla
1 c. shredded coconut
4 egg whites, well beaten

Sift flour once, then measure. Add baking powder and salt. Sift 3 times. Cream butter thoroughly and add sugar gradually. Continue creaming until light and fluffy. Add egg yolks and beat well. Add flour mixture alternately with milk, beating after each addition. Stir in coconut and vanilla. Fold in egg whites carefully. Bake in greased 8-inch pans at 350° for about 30 minutes or until done. Makes three 8-inch layers.

1 c. sugar
1/2 c. light corn syrup
3 Tbsp. water
3 egg whites
1/4 tsp. cream of tartar
1/4 tsp. salt
1 1/2 tsp. vanilla
2 c. grated coconut

Combine sugar, corn syrup, water, egg whites, cream of tartar and salt in top of double boiler. Cook over rapidly boiling water, beating with electric or rotary beater until mixture stands in peaks. Remove from heat; add vanilla. Continue beating until frosting holds deep swirls. Frost cake. Sprinkle immediately with grated coconut, pressing coconut onto sides of cake with hands.