1 c. butter
1 1/2 c. sugar
5 eggs, separated
2 tbsp. milk
2 tsp. vanilla
2 c. sour cream
2 c. flour, sifted
3/4 tsp. salt
1/2 tsp. baking powder
2 c. raspberry preserves
1 (3 1/2 oz.) can or bag angel flake coconut

Cream butter, add 1/2 cup sugar. Blend in yolks, milk, 1 teaspoon vanilla, 1/2 teaspoon salt and baking powder. Beat! Stir in flour. Spread in 3 greased 9 inch round cake pans. Layer each with preserves within 1 inch of edge.

Beat whites with 1/4 teaspoon salt until mounds. Add 1 cup sugar. Beat until stiff. Fold in coconut and 1 teaspoon vanilla. Spread over preserves and bake at 350 degrees for 35 to 45 minutes (3 layers in each pan). Cool. Remove from pans. Spread sour cream between layers and stack. Chill. Garnish with sour cream and jam. Serves 8 to 10. Very pretty.