2 1/4 c. sifted cake flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/3 c. salad oil
1 c. milk
1 1/2 tsp. vanilla
2 eggs, separated
1 (3 1/2 oz.) can (1 1/3 cups) flaked coconut

Sift together flour, 1 cup sugar, baking powder and salt into mixing bowl; make a well in dry ingredients. Add salad oil, half the milk, and the vanilla; blend. Beat 1 minute at medium speed on mixer, scarping bowl.

Add remaining milk and the egg yolks, beat 1 minute. Beat white until soft peaks form; gradually add 1/2 cup sugar, beat until very stiff peaks form. Fold into batter. Fill paper baking cups in muffin pan 1/2 full.

Top with coconut. Bake at 400 degrees about 12 to 15 minutes or until done makes about 35 cup cakes.