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VANILLA AND SOUR CREAM CAKE 
1 c. vanilla sugar
6 tbsp. butter
1 tsp. vanilla
1 3/4 c. sifted cake flour
1 tsp. baking powder
1/2 tsp. baking soda
1 c. dairy sour cream
4 stiffly beaten egg whites
Fluffy white frosting
Tinted coconut

Prepare vanilla sugar. Cream together 1 cup vanilla sugar and the butter. Add vanilla. Sift together cake flour, baking powder, salt and soda. Add to creamed mixture alternately with sour cream, beating just until mixed. Fold in beaten egg whites. Turn into 2 greased and lightly floured 8 x 1 1/2 inch round baking pans.

Bake at 350F until a tooth pick inserted in the center comes out clean (30 to 35 minutes). Cool on wire racks for 10 minutes. Remove from pans.

Cool thoroughly and frost with fluffy white frosting. Spread top and sides with tinted coconut.

Note: There are a number of ways to make vanilla sugar. 1. Store 2-3 vanilla beans in a quart sized jar filled with sugar. Store for at least 4 weeks, turning the jar to redistribute the sugar every few days. 2. Process sugar in a food processor with a vanilla bean to make instant vanilla sugar. 3. Purchase vanilla bean powder and stir it into the sugar. If no vanilla sugar is available, use white granulated sugar instead; add vanilla flavor using 1 tsp. pure vanilla extract.
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