Blitz Torte Cake

This is the original recipe my Grandmother gave me
for the traditional birthday cake for my family.
I swore to her that I'd never give this recipe away.
It's a really good and sweet birthday treat.
I have to admit that the last time I made this
I used a Pillbury's boxed yellow cake mix,
instead of making the cake part from scratch.
I don't think she'd mind me giving you her recipe.

Ingredients:
1 3/4 cups sifted cake flour
3/4 teaspoon salt
2 1/4 teaspoons baking powder
1 cup plus 2 tablespoons granulated sugar
4 egg whites, unbeaten
1 cup granulated sugar
1/2 cup butter, softened at room temperature
2/3 cup milk, minus 1 tablespoon
1 teaspoon vanilla
2 eggs, unbeaten
flaked coconut
Whipped cream

Instructions:
Use two round 9-inch cake pans, 1 1/2 inches deep.
Butter and flour.
Preheat oven to 350 degrees.
Measure sifted flour into sifter; add baking powder,
salt and first amount of sugar.
Beat egg whites until foamy.
Gradually beat in second 1 cup sugar,
beating to stiff peaks.
In the large mixing bowl stir butter to soften.
Sift in dry ingredients. Add milk and vanilla,
mix until flour is dampened.
Then beat 2 minutes on low speed.
Add 2 eggs and beat 1 minute longer.

Pour batter into pans.
Spread meringue over batter and sprinkle with coconut.
Bake at 350 degrees for 35 to 40 minutes
or until meringue and coconut is lightly browned
and cake pulls away from sides of pan.
Cool on racks.

To make cake invert pan and place one layer on plate
with meringue side up.Spread whipped cream on cake layer.
Place second cake layer on whipped cream filling,
using meringue as top of cake. Refrigerate until serving.