1 c. butter
2 c. sugar
3 c. flour (measure before sifting)
6 eggs
1 tsp. vanilla flavoring
1 c. milk or coconut juice
3 tsp. baking powder
1/2 tsp. salt

Cream softened butter and sugar, add two whole eggs, separate the other 4 eggs and add yolks. Reserve the 4 egg white for frosting. Sift together flour, baking powder and salt. Add alternately with liquid. (Use the juice from fresh coconut if good tasting adding enough milk if needed to make one cup of liquid.) Add flavoring. Makes 3 thick 9 inch layers. Bake at 350 degrees approximately 30 minutes or until center springs back at touch. Cool.

FROSTING:

1 fresh GRATED coconut

Beat 4 egg whites until stiff adding 1 teaspoon cream of tartar before beating is complete. Meanwhile in a sauce pan, bring to a boil 1 1/2 cups sugar and 1/2 cup water; stirring constantly and scraping down the sides until sugar threads from spoon. Remove immediately and beat into stiff egg whites until icing stands in sharp peaks. Spread icing on layer, then cover generously with grated coconut. When all layers are finished, ice sides of cake and complete by patting on grated coconut.

NOTE: Since all fresh coconuts are not good, it pays to crack coconut before starting cake. Peel, wash and dry coconut before grating. GRATING is what gives the coconut a fluffy appearance. Grinding will give you heavier pieces of coconut.