Walter’s Famous Coconut Cream Cake

Yield: 12

Cream the butter and sugar well, and add the beaten eggs. Next add
the milk gradually. Sift the flour before measuring, then sift again
with the baking powder. Grease and flour two 9″ layer cake pans and
line with kitchen parchment. Pour the batter into the pans and bake
about 15 minutes in a 350 F. oven.
Icing: Cook sugar and water to the thread stage, then beat the egg
whites until very light. Pour sugar over the egg whites slowly and
beat until creamy. Add vanilla if desired. Spread over the cake.
Sprinkle shredded coconut thickly between the layers and over the top
and sides.