Recipe

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• 1/2 cup butter or 1/2 cup margarine, softened
• 3/4 cup sugar, divided
• 4 large eggs, separated
• 1/4 cup milk
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/8 tsp salt
• 1 tsp vanilla extract
• 1/2 cup powdered sugar
• 1 1/4 cups coconut, divided
• 1/2 cup sugar
• 1/4 cup all-purpose flour
• 1 large egg, lightly beaten
• 1 cup milk
• 1 tsp vanilla extract

• 1 Prepare Filling,and cool.
• 2 Filling:.
• 3 Cook all ingredients in a heavy saucepan over low heat, stirring constantly, 5 minutes or until thickened. Cool completely.
• 4 Torte:.
• 5 Beat butter and 1/4 cup sugar at medium speed with an electric mixer until creamy. Add yolks and milk, beating until smooth.
• 6 Combine flour, baking powder, and salt. Gradually add to butter mixture, beating until blended; stir in vanilla. Pour into 2 well-greased 9-inch round cakepans.
• 7 Beat egg whites at medium speed until frothy. Gradually add remaining 1/2 cup sugar and powdered sugar, beating 3 minutes or until soft peaks form and sugar dissolves. Spread meringue evenly over batter. Sprinkle evenly with coconut.
• 8 Bake at 325° for 30 minutes or until meringue is golden. Cool 10 minutes on wire racks. Remove from pans, and cool completely.
• 9 Spread Filling over meringue of one layer. Top with other layer, meringue side up.