3/4 c. shortening
1 1/2 c. sugar
3/4 c. milk
1/2 c. poppy seed
2 1/2 c. cake flour
2 tsp. baking powder
1 tsp. vanilla
4 egg whites
1/8 tsp. salt

Add poppy seed to milk and let stand overnight. Cream shortening and sugar. Sift flour and baking powder together and add alternately with the poppy seed and milk (using as if it were milk alone). Fold in the beaten egg whites. Bake in two 9 inch cake pans in a moderate oven at 350 degrees.

Put layers together with the following: 2 egg yolks 1/2 tsp. vanilla 1/4 c. sugar 1 tbsp. cornstarch

Cook together in double boiler and add 1/2 cup coconut. Put between layers. Frost the top.