3/4 c. flaked coconut
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
4 eggs, separated
1 c. sugar
1 tsp. vanilla
1/4 c. butter, melted, then cooled
Chocolate Butter Cream

CHOCOLATE BUTTER CREAM:

Beat 1/2 cup soft butter, 1 egg yolk, 1 teaspoon vanilla until fluffy. Gradually beat in 2 cups powdered sugar. Add 2 squares melted and cooled unsweetened chocolate. Beat until fluffy.

Grease a 8-inch cake pan, coat bottom and sides with 1/4 cup coconut.

Stir together 1/2 cup coconut, flour, baking powder, salt. In a large bowl, beat egg whites until soft peaks form. Gradually beat in 1/2 cup sugar; continue beating until stiff peaks form. Using same beaters, beat egg yolks 1/2 cup sugar, vanilla, and butter until thick and pale.

Fold egg yolk mixture, then flour mixture into egg whites, just until mixed. Spread batter in prepared pan. Bake at 325 degrees until top is well browned and cake springs back when lightly touched, 55 to 60 minutes. Remove pan. Let cake cool on rack.

Cut cake into 3 equal layers. Spread 2 lower layers with Chocolate Butter Cream, stacking them to reform cake. Sprinkle powdered sugar over top. Decorate with chocolate curls. Serves 8 to 10.