Layers:

5 egg whites
1 c. butter, softened at room temperature
2 c. sugar
3 egg yolks
3 c. all-purpose flour
1 tbsp. baking powder
1/4 tsp. salt
1 c. milk
1 1/2 tsp. vanilla extract

Preheat oven to 350°F. Grease and lightly flour three 9-inch cake pans. Beat the egg whites until stiff peaks form. Set aside. Cream together the butter and sugar. Add egg yolks, one at a time, beating well after each addition. In a medium bowl, combine the flour, baking powder, and salt. Stir to mix. Add to the creamed mixture alternately with the milk. Add the vanilla and mix well. Fold in the beaten egg whites. Spoon the batter into the three cake pans.

Bake for about 20 to 25 minutes or until a toothpick comes out clean when inserted into center one of the layers. Remove from the pans immediately onto rack for cooling. Must be completely cool before frosting is spread on the layers.

Coconut Frosting:

2 egg whites
2 tsp. light corn syrup
1 1/2 c. sugar
1/3 c. of the liquid drained from the fresh coconut
1 tsp. vanilla extract
1 fresh coconut, cracked, peeled, and grated (about
3 1/2 c.)

Combine the egg whites, corn syrup, sugar, and coconut liquid in the top of a double boiler. Beat with an electric mixer for about a minute. Place the pan over another pan of boiling water, being sure that the water doesn't touch the bottom of the pan containing the frosting. Cook for 7 minutes, beating continuously with an electric mixer. The frosting should be thick and glossy. Remove from heat and stir in the vanilla. Spread the frosting on one cooled layer and sprinkle generously with coconut. Repeat with remaining layers. Spread frosting around sides of cake and cover with coconut.