Preheat oven to 350ºF.

1. Place flour, baking powder, and pinch of salt, in a sifter.
2. Sift three times. Set aside.
3. Place butter in a large mixing bowl.
4. Add Sugar.
5. Beat butter and sugar to a smooth cream consistency.
6. Separate the egg yolks from the whites, set whites aside.
7. Beat the egg yolks well.
8. Add egg yolks to the butter and sugar mixture and beat until very light.
9. Add the sifted flour, alternating with the milk, to the first mixture, mix to combine.
10. Beat the egg whites to a stiff froth.
11. Add the vanilla extract to the batter mixture.
12. Gently fold in the egg whites to the batter.
13. Butter and flour two 9 inch cake layer pans.
14. Divide the batter between the two pans.
15. Bake at 350ºF for 20-25 minutes, or until done.
16. Insert a wooden toothpick or skewer in the center of the baked layer. If it pulls out clean, cake is done.
17. Remove from oven, place on a wire rack, let cool for 10 minutes before removing from pan.
18. Let layers cool completely.
19. Prepare layers as desired before frosting.

To Make The Icing and Assemble The Cake

1. Place sugar in a medium size mixing bowl.
2. Add the cream, a little at a time, beating steadily.
3. Add Vanilla.
4. When icing is of the right consistency, spread over the top of the layer.
5. Sprinkle a good layer of coconut on top of layer.
6. Repeat with the next layer.
7. Ice the final layer and sides of the cake.
8. Cover the entire cake with remaining coconut.
9. Serve and Enjoy!