Beat butter and sugar til light and creamy; mix flour with cornstarch and baking powder, and add half to mixture. Stir in remaining ingredients (except egg whites). Beat egg whites til they hold stiff peaks, then fold gently into batter.

Bake in 2 greased and lightly dusted with flour 8 or 9-inch square cake pans at 350F until center of cake tests done when a wooden pick is inserted in center or cake springs back when lightly touched in center. Let cool in pan for 5 minutes, then run a butter knife along the sides to free it from pan.

Use your favorite coconut frosting on top, then stack the two cakes one on top of the other. Frost generously and sprinkle with flaked coconut.

PLEASE NOTE: This cake does not resemble a store-bought pastry and is not to be confused with any type of commercial pastry.