3 c. flour, sifted before measuring
3 tsp. baking powder
1/2 tsp. salt
1/4 c. butter
1 1/2 c. sugar
3 eggs, yolks and whites separated
1 tsp. vanilla
1/4 c. coconut water or coconut milk
1 c. freshly grated coconut
1/2 c. raspberry jam or tart orange marmalade
Fluffy Coconut frosting

Heat oven to 350 degrees. Grease and lightly flour 2 (8 inch) cake pans. Sift flour with baking powder and salt onto waxed paper. In a large bowl beat butter until light and fluffy. Beat in sugar gradually and continue beating until well mixed. Beat in egg yolks and vanilla.

In a separate bowl, with a wire whisk or manual beater, beat egg whites until stiff peaks form when beater is lifted; set aside. Add the flour mixture to yolk mixture in three additions, alternating with coconut liquid and stirring smooth after each addition. Stir in 1/4 cup coconut.

Fold in beaten egg whites gently. Pour into prepared pans and bake for 25 to 30 minutes, until cake tester comes out clean. Turn onto wire racks to cool.

Place bottom layer on cake plate and spread with jam. Spread 1/2 cup fluffy coconut frosting. Place top layer over frosting. Frost cake top and sides. Sprinkle with remaining coconut.

FLUFFY COCONUT FROSTING
2 egg whites
1 1/2 c. sugar
5 tbsp. cold water
1/4 tsp. cream of tartar or 1 1/2 tsp. light cornstarch
2 tsp. vanilla extract
1/2 c. freshly grated coconut

Put egg whites, sugar, water and cream of tartar in the top of double boiler and beat well to blend. Place over, not in boiling water and beat constantly with an electric mixer or wire whisk until frosting is of spreading consistency, about 7 to 8 minutes. Stir in vanilla and coconut.