1 1/2 c. sugar
3/4 c. shortening (1 1/2 sticks)
1 c. whole milk
2 tsp. vanilla
5 egg whites
2 1/2 cups self-rising flour
1 fresh coconut

Preheat oven to 350°F. Drain coconut milk from coconut and set aside. Peel and grate coconut. Using and electric mixer on low speed, combine sugar, shortening, vanilla and milk. Add egg whites and beat on high speed. Gradually blend together creamy mixture with flour. Grease and lightly flour two (9-inch) cake pans. Pour batter into pans and bake for 30 minutes or until wooden toothpick inserted in center of cake comes clean. Cool.

Classic White Icing:

3 egg whites
1 1/2 c. sugar
1/3 c. cold water
1/4 tsp. cream of tartar
pinch salt
1 tsp. vanilla
1 tbsp. white corn syrup

In a double boiler over medium heat, combine sugar, water, and salt. Stir constantly. Using an electric mixer beat egg whites into sugar mixture into stiff peaks are formed. Add cream of tartar, vanilla and white corn syrup. Punch holes in cake layers with wooden toothpick and pour coconut milk over layers. Spread icing on cake and sprinkle grated fresh coconut on sides and top of cake.