White Coconut Cake

3 c Sifted cake flour

3 ts Baking powder

1/2 ts Salt

1 c Egg whites - about 8

1/2 ts Vinegar

2 c Sugar

1 c Butter, softened

1 ts Vanilla

1 c Milk

Boiled White Frosting 7 oz Flaked coconut

1. Grease and line bottoms of two 9x1 1/2 inch cake pans with wax paper;

grease paper. Sift flour, baking powder and salt onto a sheet of wax paper. Preheat oven to 350. 2. Beat egg whites in a medium size bowl with electric mixer on high until

foamy. Beat in vinegar, then beat in 1 cup of the sugar 1 tablespoon at a time until meringue forms soft peaks. 3. Without washing beater, beat butter in a large owl until creamy. Beat

in remaining 1 cup sugar and the vanilla. 4. Add sifted dry ingredients alternately with milk, stirring between each

addition until batter is smooth. Carefully fold in meringue. Pour batter into pans. 5. Bake in preheated oven for 30 minutes or until centers spring back when

lightly pressed with fingertip. Cool in pans on wire rack 5 minutes. Remove from pans; peel off wax paper; cool completely. 6. spread Boiled White Frosting between layers and on top and side of

cake. Sprinkle generously with coconut.
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