1 c. butter, softened
2 c. sugar
4 eggs
3 c. all-purpose flour
1 tbsp. baking powder
1/4 tsp. salt
1 c. milk
1 tsp. vanilla extract
Rocky Mountain Filling
1 c. grated coconut

Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla.

Pour batter into 3 greased and floured 9 inch round cake pans. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans and let cake cool completely. Spread Rocky Mountain Filling between layers and top with coconut. Yield: One 3 layer cake.

FILLING:

1 1/2 c. sugar
1/2 c. water
2 egg whites
2 1/2 c. grated coconut
2 c. chopped raisins
1 c. currants
1 c. chopped blanched almonds

Combine sugar and water in a heavy saucepan. Cook over medium heat, stirring frequently, until mixture comes to a boil and sugar is dissolved.

Beat egg whites (at room temperature) until foamy. While beating at medium speed of electric mixer, slowly pour hot syrup in a thin stream over egg whites. Turn mixer to high speed and continue beating until stiff peaks form and mixture is thick enough to spread. Stir in coconut, raisins, currants and almonds. Yield: Enough for one 3 layer cake.