2 1/2 c. cake flour
1 tbsp. baking powder
6 eggs, separated
2 c. sugar
1 c. boiling water
2 whole coconuts
3/4 c. sugar

Sift cake flour and baking powder; set aside. Beat 6 egg yolks and add 2 cups sugar. Fold in 3 stiffly beaten egg whites. Add boiling water. Add flour mixture.

Line three 8-inch cake pans with waxed paper. Divide batter into pans. Bake cakes at 350 degrees about 25 minutes or until cakes test done. Cool for 10 minutes, then remove.

Meanwhile, put grated meat from one coconut plus liquid from two coconuts and 3/4 cup sugar on stove. Simmer 10 minutes. Spoon mixture over warm cake layers, assembling cake as you go along. Wrap stacked cake securely in heavy foil and store 5 days in refrigerator. Unwrap, spread top and sides with following icing and cover with other grated coconut. Keep cake refrigerated.

SEVEN MINUTE FROSTING:

2 egg whites
1 1/2 c. sugar
1 1/2 tsp. light corn syrup
1/3 c. cold water
Dash salt
1 tsp. vanilla

Place all ingredients except vanilla in double boiler. Beat 1 minute with electric mixer to blend ingredients. Cook over boiling water, beating constantly with beater until mixture forms stiff peaks, about 7 minutes. Remove from heat and add vanilla. Beat until frosting is spreading consistency.