2 1/4 c. sifted self rising flour
1 1/2 c. sugar
3/4 c. shortening
1 1/2 tsp. vanilla
5 egg whites
1 c. milk

If using plain flour, add 2 1/2 teaspoon baking powder and 1 teaspoon salt to flour. Heat oven to 350 degrees. Grease well and lightly dust with flour two 8 inch square pans or two 9 inch round pans. Sift flour and sugar. Add shortening, 3/4 cup milk and vanilla. Beat 2 minutes. Add egg whites and remaining milk and beat 2 more minutes. Pour batter into prepared pans. Bake 30 to 35 minutes. Let cool 10 minutes before removing from pans.

WHITE ICING:

1 1/2 c. sugar
1 c. water
1/4 tsp. cream of tartar
Dash salt
3 egg whites
1 tsp. vanilla

Combine sugar, water, cream of tartar, and salt in a saucepan. Cook covered for 3 minutes. Remove cover and boil to softball stage (242 degrees). Beat egg whites until stiff, but not dry. Slowly add hot syrup to egg whites, beating all time. Add vanilla and beat until mixture will hold straight peaks.

After cake has cooled, place one layer on cake plate and slowly pour half of the milk from the coconut over it (it may be necessary to stick a few holes in layer with a toothpick). Frost top of this layer with white icing and sprinkle with coconut. Place second layer on top of this and slowly pour remaining coconut milk into this. Frost sides and top of cake and sprinkle freshly grated coconut over all. Store in refrigerator or cool place.