Cream the butter and sugar very well until light and creamy. Separate the eggs. Sieve the dry ingredients. Beat the egg-yolks, one at a time, into the cream mixture. Add the flour alternately with milk and add the vanilla essence. Mix with a light hand. Beat the egg-whites stiffly. Add to the cake mixture. Mix well with a light hand. Grease and dust two 175 mm. diameter sandwhich tins. Pour the mixture into the prepared tins and bake in a hot oven at 400Digree F. for 10 minutes. thereafter, reduce the temperature to 350 Digree F. and bake for a further 15 minutes. Cool the cakes. Divide each cake horizontally into 2 parts. Sandwich together with chocolate butter icing. Coad the cakes with white glace icing. Before the icing is dry, sprinkle thickly with desiccated coconut. | 
