12 eggs, separated (reserve 3 egg yolks for frosting)
1/2 tsp. salt
1 1/2 tsp. cream of tartar
1 1/4 c. sugar
1 c. cake flour
1 tsp. vanilla
1/2 c. milk
1/2 c. confectioners' sugar

Beat 9 egg yolks until foamy, set aside. Beat 12 egg whites in a large bowl until foamy. Add salt and cream of tartar. Beat until very stiff. Sift together sugar and cake flour. Fold dry ingredients into egg whites. Fold in vanilla and beaten egg yolks. Bake in ungreased tube pan at 350 degrees for about 1 hour. Invert and let cool completely.

DANISH FROSTING;
Beaten yolks of 3 eggs
1/2 c. milk
1/2 c. confectioners' sugar
1/2 c. butter

Cook in saucepan until thick, custard consistency, stirring constantly. Cool. Cream butter. Add custard gradually and beat until fluffy. Frost cake. Sprinkle with toasted coconut. Make double recipe to cover all sides.