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Cocoanut Cream Cake

Cream two cups of sugar with three-fourths of a cup of butter. Add the yolks of three eggs, one cup of milk, three cups of flour with two teaspoons of Larkin Baking Powder and the beaten whites of the eggs. Flavor with one-half teaspoon of Larkin Vanilla Flavoring Extract.

For the Custard. Scald two cups of milk. Beat together one-half cup of sugar and one egg. Thicken with three tablespoons of Larkin Corn Starch moistened in a small part of the milk. Add one cup of Larkin Shredded Cocoanut and one-half teaspoon of Larkin Vanilla Flavoring Extract. Spread between the layers and over the top, sprinkling more of the cocoanut on the top layer.