COCONUT CAKE
Pies, Cakes and Desserts
Ingredients
Directions
1 box yellow cake mix
1 fresh coconut, cracked, hulled, peeled and grated (save juice)
2 cups sugar
1/2 cup water
2 egg whites
1/2 teaspoon vanilla
Mix and bake cake according to box directions.
Add water to sugar and cook in a heavy saucepan (do not stir) until soft ball forms when dropped in cold water.
Meanwhile, beat egg whites, in large bowl of mixer, until stiff. Pour sugar mixture slowly over egg whites while beating at high speed. Add vanilla and beat until frosting will hold peaks.
Place cake layer in plate and prick with fork in several places. Spoon several spoonfuls of coconut juice over layer; then spread with frosting and cover with grated coconut. Add other layer(s) and repeat. Cover sides of cake with frosting; then cover entire cake with grated coconut.
A family favorite. Often served at Christmas.
1 fresh coconut, cracked, hulled, peeled and grated (save juice)
2 cups sugar
1/2 cup water
2 egg whites
1/2 teaspoon vanilla
Mix and bake cake according to box directions.
Add water to sugar and cook in a heavy saucepan (do not stir) until soft ball forms when dropped in cold water.
Meanwhile, beat egg whites, in large bowl of mixer, until stiff. Pour sugar mixture slowly over egg whites while beating at high speed. Add vanilla and beat until frosting will hold peaks.
Place cake layer in plate and prick with fork in several places. Spoon several spoonfuls of coconut juice over layer; then spread with frosting and cover with grated coconut. Add other layer(s) and repeat. Cover sides of cake with frosting; then cover entire cake with grated coconut.
A family favorite. Often served at Christmas.
Source: PDF page 170
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