125g margarine 125ml sugar 3 eggs, separated 5ml vanilla essence
1 cup flour
2 teaspoons baking powder 1/2 cup milk
250ml coconut 125ml sugar
Preheat oven to 160°C.
Cream margarine and sugar
Gradually add egg yolks and essence and beat well.
Gently add the sifted dry ingredients to the creamed mixture alternately with the milk. Blend
well. Spread onto prepared tin.
Whisk egg whites well until soft peaks form. Gradually add sugar, beat till stiff and fold in the coconut, mixing gently.
Spoon onto the batter and bake for 50 - 60 minutes