2 3/4 c. sifted cake flour
1 2/3 c. sugar
2/3 c. shortening
1/2 tsp. salt (not quite one level spoonful)
1 c. milk

Mix thoroughly for 2 minutes (medium speed), stir in 4 1/2 teaspoon double acting baking powder, add 1/3 cup milk, 5 egg whites, 1 teaspoon vanilla. Mix thoroughly for 2 minutes. Pour into three 9 inch greased (with shortening) and floured layer pans. Bake 30 minutes at 350 degrees. Cool cake on rack minutes before removing from pans.

COCONUT ICING:

2 1/2 c. sugar
1 c. water

Boil until it forms a soft ball in cold water. Turn heat off, add 1 stick of butter, grated large coconut or two small ones, coconut juice. Ice cake on both sides of 3 layers, cover with white icing sprinkled with some of the reserved coconut.