Beat until very stiff 7 egg whites. Cream 2 cups sugar and 1 cup Crisco. Add 2/3 cup milk and egg whites. Gradually add 3 cups of sifted flour and 1 teaspoon baking powder. Add 1 tablespoon vanilla.

Pour into 4 or 5 round 9-inch cake pans greased and floured. Bake at 325 degrees for about 20-25 minutes or until done.

ICING FOR FRESH COCONUT CAKE:

Mix 8 ounces sour cream, 9 ounces Cool Whip and 1 1/2 cups sugar together and let sit in refrigerator for several hours. Spread between layer above with 12 ounces or more frozen or fresh coconut. Sprinkle coconut on top and outside of cake.