1. Cream the butter and sugar very well until light and creamy.
2. Separate the eggs.
3. Sieve the dry ingredients.
4. Beat the egg-yolks, one at a time, into the cream mixture.
5. Add the flour alternately with milk and add the vanilla essence. Mix with a light hand.
6. Beat the egg-whites stiffly. Add to the cake mixture. Mix well with a light hand.
7. Grease and dust two 175 mm. (7") diameter sandwich tins.
8. Pour the mixture into the prepared tins and bake in a hot oven at 400°F. for 10 minutes. Thereafter, reduce the temperature to 350°F. and bake for a further 15 minutes.
9. Cool the cakes.
10. Divide each cake horizontally into 2 parts.
11. Sandwich together with chocolate butter icing.
12. Coat the cakes with white glace icing.
13. Before the icing is dry, sprinkle thickly with desiccated cocoanut.
14. Decorate with glace cherries and angelica leaves.