The unusual feature of this recipe is that the coconut mixture forms a soft topping when baked and eliminates the need for icing.
Mix the sugar, warm milk and butter or margarine together. Add the egg yolks, then the dry ingredients and beat until light. Put in a well-greased 9-inch square pan, spread with Topping (see below), and bake 30 to 35 minutes in a 350 degrees F oven.
Beat the egg whites until stiff, adding the sugar gradually while beating. Add the salt and coconut and spread on the cake before baking.