2/3 c. white butter or Snowdrift
2 c. sugar
3 c. flour
1/2 tsp. salt
3 tsp. baking powder
1 c. warm water
1 tsp. orange extract
8 egg whites, beaten

Cut 2 pieces of plain white paper to fit layer of cake pans. Grease paper and pans well. Dust well with flour.

Sift flour, add baking powder and salt and sift together twice. Set in refrigerator to chill. Cream butter and sugar well. Add warm water, 1/4 cup at a time. Alternate sifted flour and beaten egg whites. Add flavoring. Divide batter equally between 2 layer cake pans. Place in cold oven, gradually heat to 350 degrees. Remove from oven when done but not brown. Turn out on cake rack to cool.

ICING & FILLING:

4 c. sugar
2 c. hot water or coconut juice
4 egg whites, beaten very stiff
1 tsp. orange extract
2 lg. or 3 sm. coconuts, grated

Place sugar in large granite pot and pour over the hot water. Boil together very rapidly until it forms a soft ball in cold water. Dip up 1/2 cup of the hot syrup and pour slowly over the stiffly beaten eggs, beating all the time. Let the rest of the syrup cook on until it spins a long thread, the hard crack stage when dropped into water. Pour slowly over the egg syrup mixture, and beat thoroughly. Add flavoring and beat until it begins to get thick and smooth.

Place layer of icing on top of first layer of cake and spread well, 1" thick. Now spread 1" layer of grated coconut, then a second 1" layer of icing on top of the coconut.

Top with the second layer of cake. Cover with icing 1" thick. This time spreading icing down the sides until cake is white. Sprinkle grated coconut very generously over the top of the cake, covering with at least an inch of coconut and dabbing it down the sides as thickly as it will stick.