1/2 lb. butter
2 c. sugar
3-4 c. flour
1 tbsp. baking powder
1 c. sweet milk
7 egg whites, beaten stiff
2 tsp. vanilla

Cream butter and sugar. Sift dry ingredients together, add alternately with milk. Fold in egg whites and vanilla. Pour in 3 greased 9" layer pans; bake 20 to 25 minutes at 350 degrees.

FILLING:

7 egg yolks, slightly beaten
2 c. sugar
1/2 lb. soft butter
1/4 c. sweet milk
1 tsp. vanilla
2 c. coconut
1 c. chopped pecans
1 c. raisins

Place egg yolks, sugar, butter and milk in saucepan over medium heat, stirring 5 to 7 minutes until sugar is dissolved and mixture slightly thickened. Remove from heat and let cool slightly; add 1 cup coconut, pecans, raisins and vanilla. Spread between layers and on top of cake and cover cake with remaining coconut. Decorate with pecan halves.