4 eggs
2 c. sugar
1 tsp. vanilla
2 c. flour
2 tsp. baking powder
1 c. boiling milk

Filling:

1 egg
2 c. milk
2 tbsp. cornstarch
dash of salt
1/3 c. sugar
1/4 lb. butter
1 small can coconut, toasted

Note: There is no shortening in this cake.

Beat eggs and sugar until lemony and thick. Add vanilla, flour and baking powder. Add boiling milk. Grease and flour angel food pan (with removable bottom).

Bake 30 minutes at 275°F, then 45 minutes at 350°F (check at 30 minutes). Turn upside down to cool.

Filling: Combine first 5 ingredients. Cook until thick. Add the butter. Cool. Toast coconut. Split cake into 3 layers. Put some filling between layers. Ice cake with remainder of filling and sprinkle with toasted coconut.

Serves 12.