½ cup butter
1 cup sugar
2 cups pastry flour
scant cup milk
1 teaspoon almond extract
3 egg whites
3 level teaspoons baking powder
Cream butter and sugar, add flour with baking powder sifted in it, alternating with milk, add almond, fold in the stiffly beaten whites of eggs. Bake in two buttered layer cake tins.
When the four layers are baked and cool, put first a yellow, then a white, then a yellow, then a white, spreading white coconut icing between each layer and over all the top and sides. Either of the above recipes may be used as a separate cake.