Ingredients

3 C. sifted cake flour
3 tsp. baking powder
1/2 tsp. salt
1 C. egg whites – about 8
1/2 tsp. vinegar
2 C. sugar
1 C. butter, softened
1 tsp. vanilla
1 C. milk
White frosting
7 ounces flaked coconut

Cooking Instructions

Grease and line bottoms of two 9 x 1 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. Beat egg whites in a medium size bowl with electric mixer on high until foamy. Beat in vinegar, then beat in 1 C. of the sugar 1 Tbls. at a time until meringue forms soft peaks. Without washing beater, beat butter in a large owl until creamy. Beat in remaining 1 C. sugar and the vanilla. Add sifted dry ingredients alternately with milk, stirring between each addition until batter is smooth. Carefully fold in meringue. Pour batter into pans. 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. Spread white frosting between layers and on top and side of cake. Sprinkle generously with coconut.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)