1 1/2 tsp. baking powder
2 c. sugar
1/2 c. coconut milk
1 1/2 tsp. vanilla
2 2/3 c. cake flour
1 c. butter
1/2 tsp. salt
1/2 c. sweet milk
4 egg yolks
4 egg whites

Or substitute 1 1/2 teaspoon coconut flavor and 1 cup sweet milk.

Cream butter and sugar until light and creamy. Beat in egg yolks, one at a time. Add vanilla. Sift cake flour before measuring. Resift with baking powder and salt. Combine milks. Add sifted ingredients and milk mixture alternately to butter mixture. Beat egg whites until stiff and fold in lightly by hand into batter. Pour into 3 greased 9 inch layer pans. Bake for 30 minutes at 350 degrees. Remove layers from pans before completely cool.

ICING:

2 or 3 egg whites
1 1/2 tsp. white Karo
5 tbsp. ice water
1/8 tsp. cream of tartar
1 tsp. vanilla
1 1/2 c. sugar
Freshly grated coconut or Baker's Angel Flake

Combine all ingredients except vanilla and coconut in top of double boiler. Blend well and place over rapidly boiling water. Beat constantly with electric or rotary beater for 6 minutes. Remove from heat and add vanilla. Spread sparingly between layers. Secure layers with toothpicks. Ice whole cake and garnish with grated coconut.