Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Butter |
| 1½ cup | Sugar |
| 2½ cup | Cake flour |
| 3 teaspoons | Baking powder |
| \N \N | Grated coconut |
| 1 teaspoon | Salt |
| 1 cup | Milk |
| 1 teaspoon | Vanilla |
| 6 \N | Egg whites |
Sift sugar & measure. Cream with butter until fluffy. Sift dry ingredients 3 times. Add to creamed mixture alternately with lukewarm milk & vanilla.
Fold in egg whites (not too stiffly beaten). Grease & flour 13x9-inch pan.
Line bottom with waxed paper. Bake at 325 for 25-30 minutes. Use divinity icing. Top with fresh grated coconut.
ROSEMARY KALE
POPLAR GROVE, AR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .