• Sift together the flour, baking powder and salt. (I sift mine twice with a flour sifter. You could use a wire whisk but be sure to get out lumps in flour). Set aside.
• Cream together the butter and sugar. Beat egg whites until soft peaks form and add to the butter and sugar. Add flour mixture and milk continue mixing just until all ingredients are wet. Fold in vanilla and coconut extracts along with sweetened coconut with a spoon. Scrape sides of bowl.
•  Spray two 9 inch round cake pans and divide batter between the two. (You could make this in a 9 x 13 pan, also) This will be a thick batter. Bake in preheated 350 degree oven 25 to 30 minutes checking centers for doneness. (It is important not to overcook this cake or it will be tough. Ovens vary so check at about 25 minutes to see if center is done.) Let cool for at least 10 minutes before removing from pans.

Frosting Instructions

• Bring sugar and water to a boil on top of the stove. DO NOT STIR. Cook until reaches 238 degrees on candy thermometer. While sugar is cooking combine egg whites, 1/2 teaspoon cream of tartar, dash salt, 1/2 teaspoon vanilla extract and 1/4 teaspoon coconut extract and mix with mixer until stiff peaks form.
• When sugar mixture reaches 238 degrees remove and start pouring into egg whites while mixing at high speed. This just takes about a minute till at spreading consistency. Spread frosting on first layer of cake, sprinkle with sweetened coconut, add top layer and frost. Frosting should be thick between layers on top and sides. Add sweetened coconut to the top and sides.