2 3/4 cups sifted cake flour
4 tsp. baking powder
3/4 tsp. salt
3/4 cup butter or shortening
1 1/2 cups sugar
4 egg whites, at room temperature
1 tsp. vanilla extract
1 tsp. almond extract
1 cup milk or coconut milk

Take the aforesaid quantity of flour, baking powder and salt. Mix them together and sieve them three times. Make a cream of the shortening and one cup sugar. Beat egg whites well till flossy and slowly add the left over sugar and keep beating the white till it becomes stiff. Add milk and flour alternatively to the creamed mixture. Mix well. Now fold slowly the stiff egg white to the mixture. Add vanilla essence. Mix it well with the batter. Take three 8 inches pans well greased and floured. Pour the batter into them. Bake the cake for at least half an hour at a degree of 350. Cool it.

Useful tip: The liquid made from the coconut pulp and water is called the Coconut milk. It is a common ingredient used in the Asian dishes. Coconut milk and the cream of the coconut is not the same thing. Never replace one thing for the other. Buy unsweetened coconut milk from the shop for your use.

White Frosting:

2 cups sugar
1 cup water
1/8 tsp. salt
1 tsp. white vinegar
3 egg whites
1/2 tsp. vanilla
1/2 lb. fresh or frozen coconut

To prepare the white frosting mix sugar, salt water and vinegar in a thick bottomed pan. Stir and cook continuously over medium flame till the mixture becomes transparent. Cook till you get a single thread consistency when dropped. Beat the egg whites stiff and add this syrup and beat it continuously. Keep beating till the mixture becomes stiff and holds shape. Now add vanilla essence. Spread between the layers evenly topping it with fresh or frozen coconut. Now cover the top and sides of the cake with the froth. Finally pile it with fresh grated coconut.

Serve: 8-10 people.

One cup of unsweetened grated coconut gives 280 calories and 25 grams of fat. So health conscious people restrict yourself when taking coconut.

An empty stomach is not a good political advisor.
Albert Einstein