3 c. sifted cake flour
3 tsp. baking powder
Dash of salt
1 c. butter
2 c. sugar
4 egg yolks, well beaten
1 c. milk
1 tsp. lemon flavoring
4 egg whites, stiffly beaten

Sift flour once, measure, add baking powder and salt; sift together 3 times. Cream butter. Add sugar and cream together until light and fluffy. Add egg yolks, then flour and milk alternately a small amount at a time. Add lemon flavoring. Fold in egg whites. Bake in 4 greased 9 inch layer pans about 20 minutes at 375 degrees.

FRESH COCONUTS: Take milk from 2 coconuts with 1/4 cup sugar and heat. Spoon over layers before icing. Put coconut and icing between each layer.

SEVEN MINUTE ICING:

1 1/2 c. sugar
1/2 tsp. salt
1/4 tsp. cream of tartar
5 tbsp. water
2 egg whites
1 tsp. vanilla

Place all ingredients except flavoring in to a double boiler. Beat over hot water with rotary beater until icing will hold in peaks. Stir in flavoring