1/2 c. butter
1 1/2 c. sugar
3 eggs, separated
1 1/2 c. cake flour
2 1/2 tsp. baking powder
1 coconut
1 tsp. vanilla
1 c. regular flour

Cream butter. Add 3/4 cup sugar. Cream together well. Beat yolks of 3 eggs until light; then add 3/4 cup sugar and cream well. Add butter mixture to egg mixture; cream again.

Measure sifted cake flour, regular flour, baking powder and salt. Sift together. Add flour mixture and 1 cup coconut milk alternately to above. Add vanilla.

Beat 3 egg whites stiff and fold in gently. Divide batter in 2 greased 9 inch round pans. Bake at 350 degrees 30 to 35 minutes.

ICING:

4 1/2 tbsp. granulated sugar
2 1/3 c. 10x sugar
2 tbsp. water
1 tsp. vanilla
Shredded coconut
1 egg
1/4 lb. butter
1 tbsp. Crisco

Mix granulated sugar and water in pan and boil until syrupy. Let cool. Beat egg in bowl and add sifted 10x sugar. Add cooled syrup, butter, Crisco, vanilla. Whip until smooth. Using whole coconut, grate and sprinkle over icing.