Shelly's Recipe

COCONUT CAKE

Category: Cakes

3 cups sifted cake flour
2 tsp baking powder
1/4 tsp salt
1 cup butter
1 lb confectioners sugar
4 egg yolks, well beaten
1 cup milk
1 tsp vanilla
1 cup shredded coconut
4 egg whites, well beaten

Sift flour once, and then measure. Add baking powder and salt. Sift 3 times. Cream butter thoroughly and add sugar gradually. Continue creaming until light and fluffy. Add yolks and beat well. Add flour mixture alternately with milk, beating after each addition. Stir in coconut and vanilla. Fold in egg whites carefully. Bake at 350 in greased 3 (8 inch) cake pans for 25-30 minutes. Place in wire racks to cool completely.

Frosting
1 cup sugar
1/2 cup light corn syrup
3 tbsp water
3 egg whites
1/4 tsp cream of tartar and salt
1 1/2 tsp vanilla
1 cup grated coconut

Combine first 6 ingredients in a double boiler. Cook over rapidly boil water, beating with beaters until mixture stands in peaks. Remove from heat; add vanilla. Continue beating until frosting holds deep swirls. Frost between cake layers and sides, then sprinkle immediately with grated coconut, pressing coconut on sides of cake with hands.