3 c. cake flour (sifted before measuring)
3/4 c. butter or lard (if using lard add 1/2 tsp. salt)
1 1/2 c. sugar
2/3 c. sugar
2/3 c. water or milk from coconut
3 1/2 tsp. baking powder
6 egg whites

Sift flour, salt and baking powder 3 times. Cream together the lard and sugar until creamy. To this add 1/3 of flour mixture and water at a time. Fold in egg whites that have been beaten (not too stiff).

Bake in 2 (9 inch) pans until done at 325 degrees about 25 to 30 minutes. Cool completely and frost with Love Cake Frosting.

LOVE CAKE FROSTING:

1 med. coconut (grated)
6 egg yolks
1 c. milk
1 1/2 c. sugar
1 c. chopped seedless raisins
1 c. chopped pecan nuts
2 tbsp. flour
2 tbsp. corn starch
2 tbsp. rum or grape juice

Mix sugar, flour and corn starch well. Add milk, stir until smooth; add well beaten egg yolks. Cook until thick (it won't be very thick). Cool; add raisins, nuts, all the grated coconut (except enough to cover top and sides of cake).

Add the rum or juice last; stir well. Spread between layers around sides and on top. Sprinkle with remaining coconut. Keep refrigerated.