1 fresh coconut
Milk
3 c. sifted cake flour
1 tbsp. baking powder
1 c. butter
2 c. sugar
1 tsp. vanilla
4 egg yolks
4 egg whites
No-Cook Frosting

Use an ice pick to punch out eyes of coconut shell. Drain out milk. Strain milk into a measuring cup. Add milk equaling 1 cup liquid (if desired 1 cup canned coconut milk may be substituted). Set aside.

Grease and lightly flour 3 (8" x 1 1/2" or 9"x 1 1/2") round baking pans. Stir together sifted cake flour and baking powder. In a mixing bowl beat butter on medium speed of an electric mixer about 30 seconds. Add sugar and vanilla. Beat until well combined. Add egg yolks, 1 at a time, beating 1 minute after addition. Add dry ingredients alternately with coconut milk to beaten sugar mixture, beating on low speed until combined. Thoroughly wash beaters.

In a small bowl beat the 4 egg whites on medium speed of an electric mixer about 1 1/2 minutes or until stiff peaks form. Fold into the cake batter. Turn into prepared pans. Bake in 350 degree oven for 30 to 35 minutes or until cake tests done. Cool 10 minutes on wire racks. Remove from pand cool completely.

Remove coconut meat from shell. Cut off brown skin and discard. Shred enough coconut to make 1 cup. Set aside (or use 1 cup packaged coconut). In a small mixer bowl whip cream until stiff peaks form. Place 1 cake layer on cake plate. Spread with half the whipped cream. Add second layer. Spread with remaining whipped cream. Add third layer, top side up.

Meanwhile, prepare No-Cook Frosting. Spread over tops and sides of cake. Sprinkle with shredded coconut. Cover and refrigerate the cake to store it. Makes one cake.

NO-COOK FROSTING:

2 egg whites
1 tsp. vanilla
Dash of salt
1/4 c. sugar
1/2 c. corn syrup