Coconut Meringue Cake

1/2 cup butter, softened
1/2 cup white sugar
3 egg yolks
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup milk
1 teaspoon vanilla extract
3 egg whites
1 1/2 cups flaked coconut

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch baking pan.

Cream butter or margarine, 1/2 cup of the white sugar and egg yolks together in a mixing bowl until fluffy.

Combine flour, baking powder and salt in bowl. Add flour mixture to butter mixture in 2 parts alternately with milk and vanilla in 1 part, beginning and ending with flour mixture. Spread in the prepared pan.

To Make Topping: Beat egg whites until soft peaks form add 1/2 cup of the white sugar gradually while beating until egg whites are stiff. Fold in the coconut. Put spoonfuls here and there over batter. Smoothing as best you can.

Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

Variation: If desired you can use brown sugar in the topping. The flavor stays similar but the color is a little darker.