1 lg. coconut (no substitute)
1/2 c. butter (no substitute)
1 c. sugar
1 1/2 c. all-purpose flour
2 tsp. baking powder
2 eggs, separated
1/2 c. milk
1 tsp. vanilla

Crack 1 large coconut, reserve the milk and grate the meat. Set aside. Cream butter and sugar thoroughly in large bowl of electric mixer. While mixture beats, sift flour and baking powder together 3 times. Add egg yolks to butter/sugar mixture; beat well, then alternately add sifted dry ingredients and milk, beginning and ending with dry ingredients. Beat in vanilla.

Beat egg whites until stiff; vigorously stir a heaping tablespoon of this into the batter, then carefully fold in the remainder. Pour into large greased pan at least 13 x 9 x 2 inches. Bake at 350 degrees for about 30 minutes.

FRESH COCONUT FROSTING:

In a small saucepan, cook 1 cup sugar with the reserved coconut milk until mixture spins a good thread. Pour into stiffly beaten egg whites. Beat vigorously with wooden spoon and when mixture thickens fold in about 1/3 of the grated coconut. Continue beating a few minutes and pour over cake, then quickly pat on remaining coconut. The frosting remains moist but the coconut holds it in place. Cool and cut into small squares.

COCONUT ICING:

Take 2 egg whites and beat until they form a peak. In a separate boiler put 2 1/2 cups of sugar and 1/4 cup of water. Boil this until it spins a thread when dropped from the side of a spoon. Add half the egg whites and beat. Let this form a ball when dropped in cool water. Add the rest of egg whites quickly and spread this on the cake. Sprinkle with desired amount of coconut.