3 eggs, separated
1 cup sugar
1 cup vegetable oil
1 cup buttermilk
1 tsp. good vanilla
1¾ cup self rising flour
½ tsp. baking soda

Preheat oven to 350º. Grease and flour 2 round cake pans or 13x9 baking pan. Set aside.

Separate eggs; place yolks in a large mixing bowl. Place egg whites in a metal or heat resistant glass mixing bowl and set aside.

In large mixing bowl combine 3 egg yolks and remaining ingredients in the order given. Beat with spoon or electric mixer until well blended. Pour batter into prepared pan(s) and bake until cake springs back or a pick inserted into the center comes back clean. Place pan(s) on wire rack to cool.

For round pans, cool for 15 minutes in pans, then turn out onto wire racks and cool. Cakes do not have to be completely cool before frosting, but I almost always use a 13x9 pan and leave the cake in the pan, then pour the hot frosting over the hot cake. It might slide off a layer cake if the frosting and cake aren't completely cool before frosting the cake.


While cake is cooling, prepare Frosting:

3 egg whites beaten stiff
1 cup sugar
1 cup light corn syrup
1 tsp. good vanilla
dash of salt

Shredded coconut, about 2 cups, more or less, to your taste.

In a large heat proof mixing bowl, beat egg whites until stiff. Place sugar, syrup and salt in a medium sauce pan and bring to a boil. Boil for 3 minutes; remove from heat. With mixer on high, pour boiling syrup in a steady stream over egg whites, being very careful not to get hot syrup in beaters. When all of syrup has been added, add vanilla and continue beating until glossy and thick enough to frost cake.

Pour and spread over cake, then immediately sprinkle with coconut, pressing onto top and sides if you use round pans to make a layer cake.

Prepare to be complimented and applauded. :-)