Ingredients

Batter

2-1/4 cups sifted all-purpose flour
1/3 cup cornstarch
1 teaspoon baking powder
1/2 cup butter or margarine
2 cups sugar
3/4 cup milk
1 tablespoon vanilla extract
6 egg whites

Frosting
two eggs whites,
3/4 cup sugar
2-1/2 tablespoons cold water,
1/2 teaspoon cream of tartar
pinch of salt

Instructions

Start oven at 375 degrees. Grease three round 8-inch cake pans, coat with film of flour. Sift flour, cornstarch and baking powder three times. Set aside. Work butter or margarine until soft. Add sugar gradually and continue working until very creamy. Mix milk and vanilla extract, then stir flour mixture and milk alternately into creamed butter and sugar. Be sure to start and end with flour combination. Beat egg whites until they hold a point. Fold into batter. Pour into cake pans. Bake 25 minutes, or until cakes pull away slightly from side of pan. Cool five minutes, then remove from pans.


Frosting


Mix eggs whites, sugar, cold water, cream of tartar and a pinch of salt in top of double boiler. Beat until well mixed. Cook over rapidly boiling water, beating vigorously seven minutes until frosting holds definite peaks. Remove from heat and cool. Beat 1 cup heavy cream until it holds shape. Fold into cold frosting along with 1 teaspoon vanilla and one cup of grated coconut. Spread frosting between cake layers, on sides and top. Spring with another cup of coconut.

CAKES