White Coconut Cake

Directions

Grease and line bottoms of two 9×1½ inch cake pans with wax paper; grease paper.

Sift flour, baking powder and salt onto a sheet of wax paper.

Preheat oven to 350℉ (180℃).

Beat egg whites in a medium size bowl with electric mixer on high until foamy.

Beat in vinegar, then beat in 1 cup of the sugar 1 tablespoon at a time until meringue forms soft peaks.

Without washing beater, beat butter in a large owl until creamy.

Beat in remaining 1 cup 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 lighly pressed with fingertip.

Cool in pans on wire rack 5 minutes.

Remove from pans; peel off wax paper; cool completely.

Spread boiled white frosting between layers and on top and and side of cake.

Sprinkle generously with coconut.