1 stick butter (4 oz)
1/2 c. shortening
1 3/4 c. sugar
3 lg. eggs, separated
3 c. all-purpose flour
4 tsp. baking powder
1 1/4 c. milk
1 1/2 tsp. vanilla

Preheat oven to 350°F.

Grease and flour three 8 inch cake pans. Cream butter, shortening, and sugar until fluffy. Add egg yolks and continue creaming. Sift flour and baking powder several times. Add to butter mixture, alternating with milk, and ending with flour. Add vanilla.

Beat egg whites until stiff but not dry; gently fold into mixture. Pour batter into three pans and bake about 25 minutes or until a wooden toothpick inserted in center of cake comes out clean.

Cool for several minutes and remove from pans. Fill and frost. After frosting, sprinkle fresh grated coconut on top and press up sides of cake.

CAKE FILLING WITH FRESH COCONUT:

1 egg
1 c. milk
3/4 c. sugar
1 tbsp. cornstarch
1 tsp. vanilla
1 c. grated fresh coconut

Mix sugar and cornstarch in saucepan. Add beaten egg, milk, and vanilla. Cook over low flame, stirring constantly, until thick. Add coconut and stir a little more. Spread between cake layers.

WHITE FROSTING:

1 1/4 c. sugar
1 tbsp. white corn syrup
1/4 c. water
2 sm. egg whites
5 lg. marshmallows, chopped
1/2 tsp. vanilla
1 c. fresh grated coconut

Mix sugar, corn syrup, and water. Put over heat and bring to low boil. Boil for several minutes until mixture spins a thread when a small amount is dripped from spoon. While it is boiling, beat egg whites until stiff. Add half of hot syrup slowly to the egg whites while beating. Let other half of syrup continue to cook until very bubbly, about two more minutes. Add slowly to egg whites while beating continuously. Add marshmallows and vanilla.

Beat until ready to spread on cake. It should look shiny and smooth.

Spread on cake and sprinkle top and sides with fresh coconut.