6 egg whites
2 c. sugar
2 3/4 c. cake flour
1 c. milk
1 c. butter
3 tsp. baking powder
1 tsp. salt
1 tsp. vanilla extract

Preheat oven to 375 degrees. Grease two (2) 9 inch round cake pans. Line bottom with wax paper. Set aside. In large mixing bowl beat egg whites until soft peak forms, gradually adding 1 cup sugar, continue beating until stiff peaks form.

In large bowl at low speed, mix flour and next 5 ingredients and 1 cup sugar. At medium speed, beat 4 minutes with spatula fold in whites. Pour in pans. Bake 35 minutes (cool completely).

COCONUT FILLING:

8 egg yolks
1 1/4 c. sugar
1/2 c. butter
1 (4 oz.) shredded coconut
1 c. pecans (chopped)
1 c. dark seedless raisins
2 tbsp. grape juice
Vanilla frosting

In a large bowl prepare filling. Over medium heat combine yolks, sugar, butter. Cook, stirring until thick, about 5 minutes. Remove from heat. Stir in coconut, pecans, raisins, and grape juice. Set aside.

Cut each layer in half horizontally. Place first layer on plate, spread with 1/3 of filling, repeat with remaining layers and filling. With a palette knife, frost sides and top of cake, making decorative swirls with the knife.