Cream butter; gradually add sugar, beating well. Beat egg yolks, and add to creamed mixture; beat well.
Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla.
Beat the egg whites (at room temperature) until stiff peaks form; fold into batter. Pour batter into greased and floured 13- x 9- x 2-inch baking pan. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Spread Toasted Coconut Topping evenly over cake. Broil 2 to 3 minutes or until golden brown. Cool, and cut into squares.
Oxmoor House Homestyle Recipes
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