1 c. butter
3 c. sifted flour
3 tsp. baking powder
1 c. milk
1 tsp. coconut flavoring
2 c. sugar
4 eggs, separated
1 tsp. salt
1 tsp. vanilla

Cream butter; add sugar gradually. Add egg yolks, one at a time, beating thoroughly. Sift flour, baking powder, and salt. Add alternately with milk to the creamed mixture. Add vanilla and coconut flavorings. Beat egg whites until stiff and fold into mixture. Pour into 3 greased and floured pans, and bake at 375 degrees until cake shrinks from edge of pans and tests done.

FILLING:

1 1/2 c. sugar
1/2 tsp. salt
1 tsp. vanilla
3/4 c. coconut milk
1 tbsp. grated coconut

Boil slowly together for 3 minutes; add coconut and simmer 1 minute longer. Add vanilla.

FROSTING:

3 egg whites
3/4 c. white syrup
3/4 c. sugar
1/2 tsp. vanilla

Mix and cook in top of double boiler, beating constantly, until mixture peaks. Remove from heat, and add vanilla, beating until thoroughly dissolved. Put cake together by putting holes in layers and adding the filling. Spread frosting over filling with a layer of coconut. Continue until cake is together. Frost with remaining frosting and sprinkle coconut over entire cake.