1/2 c. butter
2 c. sugar
3/4 c. milk or coconut milk
2 c. sifted flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
1 c. fresh coconut
4 egg whites

Cream butter.

Add sugar gradually. (Save a little from measured amount to lightly dust coconut.) Add milk alternately with sifted dry ingredients. Add vanilla. Fold in finely grated coconut. Beat egg whites until stiff. Fold into batter.

Bake at 350°F for 35 minutes.