7 egg whites
1 c. Crisco
2 c. sugar
3 c. plain flour
1/2 tsp. salt
2 tsp. baking powder
1 c. sweet milk
2 tsp. vanilla

Cream Crisco and sugar well. Add unbeaten egg whites all at once. Turn mixer on low and mix until smooth. Add all at once flour, salt and baking powder. Flour should be sifted twice before measuring, then add salt and baking powder and sift once more. Add all of milk and mix until all flour is wet. Add vanilla and beat or mix until smooth. DO NOT OVERBEAT! Bake at 325 degrees in layers (9 inch) for 12 minutes, there will be enough batter left for 12 cupcakes.

FROSTING FOR WHITE LAYER CAKE:

3 egg whites
2 1/4 c. sugar
7 1/2 tbsp. water
1 1/2 tsp. white corn syrup
1 1/2 tsp. vanilla

Combine all ingredients except vanilla. Cook over rapidly boiling water in double boiler for 7 minutes beating with electric mixer. When done, frosting will stand in peaks. Remove mixer, add vanilla and beat until right consistency to spread on layers. Sprinkle coconut between layers and on outside.