1 cup sugar
1/2 cup butter
3 teaspoons baking powder
1/2 cup 100% whole milk
3 eggs, whites only
1 cup flour (generous)
1/2 teaspoon cornstarch
2 tablespoons peach brandy or 1 tsp. peach extract
1/2 teaspoon almond extract

In a mixer, beat together sugar and butter until light.

In a measuring cup, measure flour and stir in baking powder, and cornstarch.

In a separate, clean bowl, beat separated egg whites until they hold stiff peaks when the mixing paddle is lifted from the bowl, but the whites should still be shiny (not dull).

Combine milk with flavorings/extracts.

Add flour mixture, a small amount at a time, to the sugar/butter and beat for 30 seconds; add milk, then flour, alternately until all has been used, then gently fold in the beaten egg whites, turning the bowl and using a spatula in a downward slicing motion, lifting mixture up from the bottom of the bowl until mixed. Be careful not to deflate the puffiness of the egg white as you mix, so that the cake will remain light in texture, and do not overmix.

Spread batter evenly in 2 buttered and floured square cake pans and bake at 375°F for 10 minutes, then reduce heat to 350°F until cake tests done at center. The batter will make two thin cakes.

Allow to cool for 15 minutes, then remove from pans. Sprinkle generously with finely grated coconut between the layers and drizzle top with confectioners' icing or vanilla frosting, then sprinkle with coconut.

Submitted by: Belle