This cake has been baked traditionally for family birthdays. The recipe came from Golda Stringer, Marie’s grandmother.

Cake Layers

4 egg whites
½ c. butter or shortening
1½ c. sugar
1 c. milk
1 tsp. vanilla
2½ c. flour
2 tsp. baking powder

Beat egg whites until stiff peaks form and set aside. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Fold in egg whites just until blended. Spoon batter into 3 greased and floured 8-inch round cake pans. Bake at 325 degrees for 25 minutes or until a wooden pick inserted in center comes out clean.

No-Cook Marshmallow Frosting

2 egg whites
¼ tsp. salt
¼ c. sugar
¾ c. light Karo syrup
1¼ tsp. vanilla

Beat egg whites and salt until soft peaks form. Add sugar, about 1 teaspoon at a time, beating until smooth and glossy. Continue beating and add Karo syrup a little at a time. Beat until frosting peaks. Fold in vanilla. When cake is cooled, spread frosting between layers and on top and sides. Sprinkle on coconut.