1 c. real butter
2 c. sugar
4 egg yolks
1 1/2 tsp. vanilla
2 2/3 c. cake flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. coconut milk
1/2 c. milk
4 egg whites

Cream butter and sugar until light and creamy. Beat in egg yolks, one at a time. Add vanilla. Sift cake flour before measuring. Resift with baking powder and salt. Combine milk and coconut milk. Add the sifted ingredients to the butter mixture, in about 3 parts; alternately with the liquid mixture.

Beat egg whites until stiff and fold in lightly by hand into the batter. Pour into 3 greased 9 inch layer pans. Bake for 30 minutes at 350 degrees. Remove layers from pans before completely cool. Keep refrigerated.

ICING FOR FRESH COCONUT CAKE:

2 egg whites
1 1/2 c. sugar
5 tbsp. cold water
Pinch of cream of tartar
1 1/2 tsp. white Karo syrup
1 tsp. vanilla
Freshly grated coconut