Calumet Cocoanut Cake

calumet_cocoanut_cake_ill_thumb21 1/4 cups sugar
1 3/4 cups sifted flour
1/2 cup butter
2 teaspoons Calumet Baking Powder
5 egg whites
2/3 cup milk

Sift flour, then measure; add baking powder, and sift three times. Cream sugar and butter thoroughly, then flour and milk alternately, lastly add the stiffly beaten egg whites. Bake in three layers twenty-five to thirty minutes at 350o-375o F.

3 cups sugar
1 1/3 cups water
2 egg whites 
1 1/3 teaspoon vanilla

Cook sugar and water until it hairs. Beat egg whites until stiff. Pour syrup slowly upon the egg whites, beating constantly all the while the syrup is being added to the egg. Beat frosting with Dover egg beater until the frosting becomes too thick to manage beater, then use spoon and beat until very thick. Add cocoanut flakes and when cool spread between layers and on cake.

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