Coconut Mist Cake

• 3 c. sifted Swans Down Cake Flour
• 2 tsp. Calumet Baking Powder
• 1/4 tsp. salt
• 1 c. butter or shortening
• 1 lb. (3 1/2 c.) confectioners sugar
• 4 egg yolks, well beaten
• 1 c. milk
• 1 tsp. vanilla
• 1 c. coconut
• 4 egg whites, stiffly beaten

1. Sift flour once; measure and add baking powder and salt and sift together 3 times.
2. Cream butter thoroughly; add sugar gradually and cream together until light and fluffy.
3. Add egg yolks and beat well.
4. Add flour alternately with milk, a small amount at a time, beating after each addition until smooth.
5. Add vanilla and coconut.
6. Fold in egg whites quickly and thoroughly.
7. Bake in three 9-inch layer pans at 375u0b0 for about 25-30 minutes.
8. Frost with "Coconut Frosting Tinted Pink".
9. (I first made this cake 51 years ago!)

swans, baking powder, salt, butter, confectioners sugar, egg yolks, milk, vanilla, coconut, egg whites

Taken from www.cookbooks.com/Recipe-Details.aspx?id=790205 (may not work)