1/2 c. butter
1 1/2 c. sugar (1 c. for meringue)
4 eggs, separated
3/4 c. flour
Pinch of salt
1 tsp. baking powder
4 tbsp. milk
1 tsp. vanilla
1/2 c. shredded coconut
1/2 c. slivered almonds
1 c. whipping cream, whipped
1 pkg. instant vanilla pudding made with 1 c. milk plus 1 tsp. vanilla

Cream butter, add 1/2 cup sugar. Add 4 egg yolks. Sift flour with salt and baking powder and add to mixture above with milk and vanilla. Spread batter in two 8 to 9 inch round well greased and floured cake pans. It helps if you have cake pans with bottoms that come out.

Beat egg whites until very stiff. Add 1 cup sugar slowly. Spread meringue on batter. Sprinkle coconut and almonds on top of meringue. Bake at 325 degrees for 45 to 50 minutes. Cool COMPLETELY before removing from pans. Make pudding as directed above and combine with whipped cream. Use this as the filling between the two cakes. Serves 8 to 10. Better to make a day ahead and refrigerate.