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4 eggs, separated
2 c. sugar
1 c. milk
1 c. butter or margarine
3 c. plain flour
3 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla or coconut flavoring

Cream sugar and butter. Stir in well beaten egg yolks and beat until
very light. Sift dry ingredients together; add alternately with milk
to the wet mixture. Add flavoring. Carefully blend or fold in the
beaten egg whites. Bake in 3 layers pans in a moderate 350 degrees oven.

Coconut Cake Filling:

Mix 1 cup sugar and enough cream or coconut juice to spread easily.
Add 1/2 teaspoon vanilla or coconut flavor. Spread filling and
coconut generously between layers.

1 egg white
3/4 c. sugar
1 Tbsp. white syrup
dash of salt
3 Tbsp. water
1 tsp. coconut flavor

Combine egg white, sugar, salt, water and syrup in double boiler.
Place over rapidly boiling water, beating constantly at medium speed.
Cook 5 to 7 minutes, or until frosting will stand in peaks. Remove
from water; add flavoring. Continue beating until thick enough to
spread on top and sides of cake. Pat the fresh coconut on to make it
stick on top and sides of cake.

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