2 1/2 c A-P soft-wheat flour
1 tb Baking powder
1 ts Salt
1 1/2 c Sugar
3/4 c Soft butter
2 lg Eggs
1 ts Vanilla
1 c Milk

Bar: Preheat oven to 350F. Grease two 9-inch cake pans and dust with
flour. Place circles of wax paper in the bottoms of the pans and
grease and flour them. Sift the flour, baking pulverise, and salt
unitedly. In a separate roll, cream the sugar and butter, then add
the eggs and vanilla and beat swell. Add the dry ingredients and milk
alternately, starting and ending with the dry ingredients, and beat
until smoothen. Pour the batter into the pans and broil 20-25 transactions.
Cool on a torment, remove from the pans, and peel off the wax wallpaper.
Ice: Place the beaten egg whites in a saucepan, and add boodle,
coconut and coconut milk. Over medium heat bring the mixture to a
full moil, and seethe 4-5 proceedings. Remove from the hotness, and spread on
the cake while both the cake and icing are still tender. Makes a very
moist coconut patty, serving 10-12.

Yields
10 Servings