Coconut Mist Cake - cooking recipe

Ingredients

3 c. sifted Swans Down Cake Flour
2 tsp. Calumet Baking Powder
1/4 tsp. salt
1 c. butter or shortening
1 lb. (3 1/2 c.) confectioners sugar
4 egg yolks, well beaten
1 c. milk
1 tsp. vanilla
1 c. coconut
4 egg whites, stiffly beaten

Preparation

Sift flour once; measure and add baking powder and salt and sift together 3 times.
Cream butter thoroughly; add sugar gradually and cream together until light and fluffy.
Add egg yolks and beat well.
Add flour alternately with milk, a small amount at a time, beating after each addition until smooth.
Add vanilla and coconut.
Fold in egg whites quickly and thoroughly.
Bake in three 9-inch layer pans at 375\u00b0 for about 25-30 minutes.
Frost with \"Coconut Frosting Tinted Pink\".
(I first made this cake 51 years ago!)