Coconut Fluff Cake

• 2½ cups sifted cake flour
• 4½ teaspoons Calument Baking Powder
• 3/4 teaspoon salt
• 1¾ cups sugar
• 3/4 cup Crisco
• 1 1/8 cups milk
• 1 teaspoon almond extract and vanilla
• 2/3 cup egg whites, unbeaten

Sift together the flour, baking powder, salt, and sugar; add Crisco and milk. Beat for 2 minutes until batter is well-blended and glossy. Add the extracts and unbeaten egg whites. Beat for 2 minutes. Pour into two slightly greased 9-inch round layer cake pans. Bake at 350 degrees for 35 to 40 minutes.

Spread fluffy seven-minute frosting on cooled layers of cake and sprinkle with coconut. A delicious beauty! When ready to serve, set cake on table and surround it with lei of flowers.