1 1/2 c. white sugar
1/2 c. lard
1 tsp. vanilla
1/2 tsp. almond
1 c. milk
2 c. unsifted cake flour
4 tsp. baking powder
1/2 tsp. salt
4 egg whites, beaten
3/4 c. coconut

Cream sugar, shortening and flavorings. Sift flour, baking powder and salt 4 times. Add milk alternately with flour mixture and coconut. Fold in egg whites. Bake in two 8-inch cake pans at 400 degrees for 20 minutes. Cool and ice with boiled icing and sprinkle coconut over top.