Coconut Cake
- 4 eggs, lightly beaten
- 2 cups sugar
- 2 cups flour
- 2 tsp. baking powder
- 1 tsp. coconut flavoring
- 1 cup milk (if you can get coconut milk this works good too)
- 3/4 cup butter
- 3 (12 oz.) packages of frozen fresh grated coconut
Preheat oven to 350° and grease and flour 8 or 9 inch cake pans (2 or 3 depending on the number of layers you desire).
Combine eggs and sugar and beat until light and fluffy. Add flour and baking powder and beat on low until smooth. Add coconut flavoring. In a saucepan, on low heat, combine milk and butter, heating until butter melts. Fold into other mixture until stirred together. Pour batter into prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool and remove from pans.
Thaw the packages of coconut. Squeeze each opened package over the cooled cakes so that the coconut “milk” is sprinkled over the cake and soaks into it.Set aside and make the frosting.
Seven Minute Frosting
- 3/4 cup sugar
- 1/2 tsp cream of tartar
- 1 pinch salt
- 2 egg whites
- 1/4 cup cold water
- 2 tsp. vanilla extract
Combine the sugar, cream of tartar, salt, egg whites, and water in a large mixing bowl or double boiler of at least a 2 quart capacity. Set over simmering, not boiling, water, heat level should be moderate. Beat with a hand electric mixer at high speed for about 5 to 7 minutes, until the frosting stands in definite peaks when the beater is lifted. Remove from water and continue beating for several minutes, until the frosting has cooled and no longer feels hot to your finger, and stands in soft, billowy peaks. Beat in vanilla. Ice cake. Sprinkling the coconut over it and between layers.
Leanne Tyler 