2 1/2 c. plain flour, sifted
3/4 c. milk
1 tsp. salt
3 1/2 tsp. baking powder
1 tsp. vanilla
1 2/3 c. sugar
2/3 c. butter
1/2 c. milk
3 eggs

Beat vigorously by hand or use mixer for the first 5 ingredients. Beat for 2 minutes. Stir in baking powder, add other ingredients and beat vigorously for 2 minutes. Divide mixture into 3 (9 inch) cake pans which have been lined with wax paper and greased. If using smaller pans fill half full. Bake in moderate oven at 375 degrees for 25 or 30 minutes.

FRESH COCONUT CAKE FROSTING:

1 fresh grated coconut
2 egg whites
5 tbsp. water
1 1/2 tsp. light corn syrup
1 1/2 c. sugar
Dash of salt
1 tsp. vanilla

Combine egg whites, sugar, salt, water and corn syrup in top of double boiler; mix thoroughly. Place over boiling water, beat constantly. Cook for 7 minutes or until frosting will stand in peaks. Remove from boiling water, add vanilla and beat until thick enough to spread. Spread over each layer sprinkling each with coconut. Cover top layer and sides generously and sprinkle with coconut.