CAKE:

5 eggs (save 2 egg whites for icing)
1/2 c. butter, rounded
1 1/2 c. sugar
1/2 tsp. salt
2 1/4 c. flour
Generous tsp. cream of tartar
1/2 tsp. baking soda
1 c. milk mix soda in 1/3 c. milk
1 tsp. vanilla

ICING:

2 c. sugar, granulated
1/2 c. water
2 egg whites, beaten only until foamy
Fresh or frozen coconut

Cake: Cream butter and sugar. Beat egg whites until stand in peaks and look fine-grained and glossy, Not Dry. Then beat yolks separately and blend into butter and sugar. Stir in flour and other dry ingredients, alternating with liquid. Add vanilla with last addition of liquid. Drop mass of stiffly beaten egg whites onto batter. Then cut down through batter with edge of spoon, and keep cutting it in. Bake in 2 round 9 inch pans, at 375 degrees for 25-30 minutes.

Icing: In heavy saucepan, combine sugar and water; cook over medium heat, stirring frequently, until mixture comes to a boil and sugar is dissolved. Beat 2 egg whites and beat into sugar and water 10 spoons of egg whites and let this boil until it forms soft ball stage (240 degrees). Slowly pour hot syrup in a thin stream over remaining egg whites and beat until right consistency to spread. Add fresh or frozen coconut to center and top and sides of cake after icing.