- 1/2 cup butter, at room temperature
- 1 cup sugar, divided
- 2 eggs, separated
- 1 cup sifted flour
- 1 teaspoon baking powder
- 2 teaspoons vanilla, divided
- milk, if needed (I always add 1/4 cup)
- 1 cup shredded coconut
Preheat oven to 350°. Prepare an 8×8 inch cake pan by greasing lightly.
Cream butter and sugar together. Mix in two egg yolks, one at a time, scraping down the bowl if necessary. Mix together the sifted flour and baking powder in a separate bowl. Add to the butter/sugar mixture and beat to combine. Beat in 1 teaspoon vanilla. Add a little milk if the batter is too stiff. Spread batter in the greased cake pan.
Beat 2 egg whites until stiff peaks form. Gently stir in 1/2 cup sugar, coconut and 1 teaspoon vanilla. Spread on top of the cake batter.
Bake for 30 minutes.