CAKE:

2 1/2 c. sugar
1 c. shortening
3 1/2 c. plain flour
6 egg whites (beat first)
5 tsp. baking powder
1 c. milk,
1/2 c. boiling water
2 tsp. vanilla flavoring

Cream shortening and 2 cups sugar, mix and sift flour and baking powder; add alternately with the milk to the creamed mixture. Beat the egg whites until stiff and fold in the remaining 1/2 cup sugar. Fold this into batter, then add 1/2 cup of boiling water. Add flavoring. Bake in slow 350 degree oven for 25 to 30 minutes or until done. Makes 4 to 5 layers.

FILLING:

9 egg yolks
2 c. sugar
1 c. coconut water (or water)
2 c. grated coconut
1 tsp. vanilla
1 c. chopped walnuts
1 c. chopped pecans
1 c. raisins
1 lb. butter

Bring sugar and water to a boil, in a heavy pan. Set off stove and add butter. Beat egg yolks and add to sugar mixture. Cook over low heat until thick, 10 to 12 minutes. Cool. Add remaining ingredients. Stack.