8 egg whites, stiffly beaten
1 c. butter
1 heaping tsp. baking powder
1 c. milk
2 c. sugar
3 c. flour (measure unsifted)

Cream butter and sugar thoroughly. Sift flour and baking powder together three or four times. Add flour and milk to butter and sugar mixture alternately (beat well). Fold in egg whites. Bake in layers, 350 degrees for 30 minutes.

FROSTING:

8 egg yolks
1 c. sugar
1/2 c. butter
1 c. coconut
1 c. white wine
1/4 c. milk
1 lb. nuts, chopped
1 lb. raisins
1 tsp. vanilla

Cream butter and sugar well. Add beaten egg yolks. Beat well, stir in milk. Cook in double boiler until thick. Remove from stove and add nuts, raisins, coconut, wine and vanilla. Mix well. Spread on cooled cake.