1 C. Butter

½ C. Sugar

5 Eggs separated

2 Tbsp. Milk

1 tsp. Vanilla

½ tsp. Baking Powder

½ tsp. Salt

2 C. Sifted Flour, sift, measure then sift again.

½ C. Raspberry Preserves

¼ tsp. Salt

1 C. Sugar

1½ C Flaked Coconut

1 tsp. Vanilla

3 C. Sour Cream divided

4 Tbsp. Raspberry Preserves

Cream butter and ½ cup of sugar. Cream well, blend in 5 egg yolks, milk , 1 teaspoon vanilla, baking powder and salt. Stir in flour. Spread evenly on bottom only of three 9 inch greased baking pans. On top put 1/3 cup raspberry preserves on each layer. Spread to within one inch of edge. Beat 5 egg whites with ¼ teaspoon salt until slight mounds form. Gradually add one cup sugar, beating after each addition until it forms peaks. Fold in coconut and 1 teaspoon vanilla. Divide evenly in the 3 pans and spread to edge of pan. Bake at 350~ for 35 to 40 minutes. Cool 15 minutes then remove from pan. Cool completely. Spray dish cake is to be place on with Pam. Place first layer on dish then spread 1 cup of sour cream on it. Repeat with second layer. Put on last cake layer only. Wait till one hour before serving to put last layer of sour cream on top. Spoon 1 tablespoon of raspberry preserves in each corner. Make sure to refrigerate cake after it is layered and cooled.

Betty Paglione