Fresh Coconut Cake - cooking recipe

Ingredients

5 egg whites
1 c. butter, softened at room temperature
2 c. sugar
3 egg yolks
3 c. all-purpose flour
1 Tbsp. baking powder
1/4 tsp. salt
1 c. milk
1 1/2 tsp. vanilla extract

Preparation

Preheat oven to 350 degrees. Grease and lightly flour three 9-inch cake pans. Beat the egg whites until stiff peaks form.
Set aside.
Cream together the butter and sugar. Add egg yolks, one at a time, beating well after each addition. In a medium bowl, combine the flour, baking powder, and salt. Stir to mix. Add to the creamed mixture alternately with the milk.
Add the vanilla and mix well.
Fold in the beaten egg whites. Spoon the batter into the three cake pans. Bake for about 20 to 25 minutes or until a toothpick comes out clean when inserted into center one of the layers.
Remove from the pans immediately onto rack for cooling. Must be completely cool before frosting is spread on the layers.