Coconut Cake With Seven Minute Frosting

Sift the flour, baking powder and salt together. Sift again.

Beat the egg whites until stiff, then add 1/4 cup of the sugar. Beat in and set aside.

Cream the butter until fluffy and add remaining sugar and the egg yolks, mixing well. Add flour alternating with the milk and coconut milk. Blend until smooth. Add vanilla and the 1/4 cup grated coconut. Fold in egg white mixture.

Pour into 3 generously greased and lightly floured 8-inch cake pans. Bake in preheated oven for 30 minutes.

Cool and frost with Seven Minute Frosting prepared as follows:

Put egg whites, sugar, water, salt, and corn syrup in top of a double boiler over rapidly boiling water. Beat with an electric mixer for 7 minutes as it cooks or until the icing stands in peaks.

Remove from heat, add vanilla, beat until frosting reaches spreading consistency. Spread on cooled cake and sprinkle with shredded coconut.