1/2 c. angel flake coconut
1 1/4 c. scalded milk
2 1/2 c. sifted cake flour or 2 1/3 c. sifted all-purpose flour
3 tsp. baking powder
pinch of salt
1 1/2 c. sugar
1/2 c. shortening
3 egg whites
1 1/2 tsp. vanilla
1/4 tsp. almond extract

Add coconut to hot milk and let cool. Drain, reserving milk. Add flavoring (extract).

Separate eggs, and beat the egg whites until soft peaks form.

Sift flour, baking powder and salt together.

Cream shortening and sugar together well.

Combine 3/4 of the milk with the flour mixture. Beat for 2 minutes and add fold in the egg whites, coconut and remaining milk; beat for 1 minute.

Bake at 350°F for 25-30 minutes in two 9 inch layer cake pans, greased and floured.

Fluffy frosting is beautiful on this cake. Top with extra coconut that has been lightly toasted.