3 1/2 c. sifted cake flour
4 tsp. baking powder
1/2 tsp. salt
1 c. butter
2 c. granulated sugar
1 c. milk
1 tsp. vanilla extract
1 tsp. coconut flavoring
8 egg whites
1 1/2 c. grated coconut

Carefully measure cake flour, baking powder and salt into a flour sifter and set aside.

In a large bowl cream butter. Gradually add sugar, creaming well after each addition. Sift in 1/3 of flour mixture and beat well. Add 1/2 cup milk and beat. Add an additional 1/3 of flour mixture. Beat and add 1/2 cup milk and beat and finish, by adding remaining flour mixture. Beat until smooth. Stir in vanilla and coconut flavorings.

In a separate bowl beat egg whites until stiff but not dry. Fold egg whites into cake mixture carefully, folding until mixtures are evenly distributed. Divide cake batter into three 8 inch prepared cake pans. Bake at 375 for 20-25 minutes or until cake tests done. Frost with white icing, place 1/4 cup of coconut between layers. Sprinkle coconut on top of cake for garnish. Yields 1 three layer 8 inch cake.