Coconut Cake

Coconut Cake CAKE: 3 cups cake flour 2 tsp baking powder 1 tsp salt 1/2 cup butter 1/2 cup margarine 1 lb powdered sugar 4 eggs, separated 1 cup milk 1 tsp vanilla 1 cup shredded coconut Sift dry ingredients (first three) together and set aside. Cream butter and margarine until light and add powdered sugar; beat until light and fluffy. Add well beaten egg yolks and beat again. Add flour alternately with milk and vanilla. Fold in stiffly beaten egg whites. Fold in coconut. Bake in 9-inch layer pans (2 or 3) at 375 degrees for 25 to 30 minutes. WHIP CREAM FROSTING: 1 cup milk 3 tbsp flour 1/2 tsp salt 1/2 cup sweet butter apricot preserves 1/2 cup shortening 1 cup granulated sugar 1/2 tsp vanilla Cook milk, flour, and salt until thick, stirring constantly. Cool well. Cream together butter, shortening, sugar, and vanilla. Combine with cooled milk and flour mixture, beat until smooth. When cake is cooled, split layers and spread with apricot preserves and frost with whip cream frosting.