2 c. granulated sugar
1 c. butter, softened
3 c. flour
3 tsp. baking powder
1 c. coconut milk
6 egg whites
1 tsp. vanilla

Cream sugar and butter well. Mix flour and baking powder. Alternately add flour mixture and coconut milk to creamed mixture. Beat egg whites until foamy. Fold into creamed mixture; add vanilla.

Bake in 2 greased and floured 9-inch pans at 350 degrees for about 35 minutes or until done.

FROSTING:

5 tbsp. water
1 1/2 c. granulated sugar
1 1/2 tsp. light corn syrup
2 egg whites, unbeaten
1 tsp. vanilla
Grated fresh coconut

Put water, sugar, corn syrup, unbeaten egg whites in top of double boiler; blend with rotary beater. Beat constantly about 7 minutes. If an electric mixer is used at high speed, takes about 3 minutes. Frosting should stand in stiff peaks and cling to beater.

Remove pan from hot water. Add vanilla and continue beating only until thick enough to spread. Spread on cake and sprinkle top and sides with grated fresh coconut.