This cake is heaven on a fork and I only make it for very special occasions! You can bake it as a layer cake or as a sheet cake if you have a large number of people to feed. Frost with Angel Feather icing.
Cream the butter, add the sugar and beaten egg yolks and egg white; continue beating until fluffy.
Sift the flour with the baking powder and salt, mix with 1 cup coconut and add alternately with the milk and flavourings to the butter mixture.
When smooth pour into a greased 9" x 13" pan or into two greased 8" round cake pans and bake in a preheated 350 degree F oven- the flat pan for about 45 minutes, the layers about 30 minutes, but test both and don't overbake.
The cake is done when a toothpick inserted in the center comes out clean.
Cool; remove from pan and frost with Angel Feather Icing.
Icing: Put everything but the vanilla into the top of a double boiler with fast-boiling water below.
Start beating immediately with a rotary beater or electric mixer until the mixture stands in stiff peaks.
Remove from heat, add vanilla and keep on beating until it is thick enough to spread easily.