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.