Cream butter and sugar until fluffy; then beat in egg yolks.
Add flour and milk alternately to creamed mixture.
Add baking powder and salt with the last addition of flour.
Fold in almond extract and egg whites.
Bake at 350 degrees F for 35 minutes in 2 greased and floured 8-inch square
Cool and remove from pans.
Filling: Make Seven Minute Icing. Puff raisins by steaming in a colander
Reserve 1/2 cup coconut; mix all other filling ingredients with Seven
Use filling between layers and on top of cooled cake. Ice top and sides
of cake with a second recipe of Seven Minute Icing and sprinkle reserved 1/2
cup coconut on top.
Seven Minute Icing: Place ingredients except vanilla extract in top of double
boiler and beat until thoroughly blended. Place over rapidly boiling water.
Beat constantly with rotary beater for 7 minutes.
Remove from heat and add vanilla extract. Continue beating until mixture
reaches spreading consistency.