Instructions:

Halekulani Coconut Cake

2 cups sifted all-purpose flour
1 1/2 cups granulated sugar
1/4 teaspoon salt
1 tablespoon baking powder
7 egg yolks
1/2 cup vegetable oil
1/2 cup water
3/4 teaspoon vanilla extract
7 egg whites

Sift together dry ingredients and set aside. Beat together egg yolks, cooking oil, water and vanilla extract with wire whip. Mix egg mixture into dry ingredients and blend well. Beat egg whites until stiff and in peaks. Fold into other mixture.

Line cake pans with paper. turn batter into cake pans and bake at 325 degrees F to 350 degrees F for 25 to 30 minutes. Do not overbake. Use whipped cream for filling and frosting. Sprinkle coconut between and on top and sides of cake.

Filling
1 pint whipped cream
4 tablespoons granulated sugar
Freshly grated coconut

Whip the cream and add the sugar. Fill between layers and sprinkle with coconut. Frost top and sides and sprinkle with coconut. Keep in refrigerator.