Cake:

2 c. whipping cream
2 c. sugar
2 c. self-rising flour
4 eggs, separate yolks and whip the egg whites
1 tsp. vanilla
milk from 2 coconuts

Whip the cream, add sugar and flour. Mix egg yolks and vanilla together. Fold in egg whites. Pour into 9-inch pans that are lightly greased and floured.

Bake at 350°F for 45 minutes. After baked poke holes in cake and pour coconut milk on cake. Let cool, then ice with topping below.

Fresh Coconut Icing:

2 unbeaten egg white
1 1/2 c. sugar
6 tbsp. cold water
1/4 tsp cream tartar
1 1/2 tsp. light corn syrup
1 tsp. vanilla

Place all ingredients in the top of a double boiler and beat until blended. Place over boiling water in double boiler. Beat 7 minutes. Remove from heat. Add 1 tsp. vanilla. Ice cake and sprinkle with coconut.