This delicious cake is made with fresh coconut. This one makes three 9 inch layers.
INGREDIENTS (for 3 servings):
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1/2 cup butter, softened
- 2 cups white sugar
- 4 eggs
- 2 cups grated fresh coconut
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cup white sugar
- 1/8 teaspoon cream of tartar
- 1 pinch salt
- 1/4 cup water
- 2 egg whites
- 1 teaspoon vanilla extract
- 2/3 cup butter, softened
- 2 cups coconut, drained and meat grated
PREPARATION:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round baking pans. Reserve coconut juice and add enough cow's milk to make 1 cup. Set aside.
In a small bowl, sift together flour, baking powder and salt. Set aside.
In a large bowl, cream shortening and 1/2 cup butter until light and fluffy. Add 2 cups sugar gradually while mixing. Add 4 eggs one at a time, beating well after each addition. Add flour mixture alternately with coconut milk mixture. Add vanilla. Fold in coconut.
Divide batter evenly between three 9 inch pans. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.
To Make Icing: In a saucepan, combine 1 cup sugar, cream of tartar, pinch of salt and water. Bring to a boil and cook until a little of the syrup dropped into cold water forms a soft ball that holds its shape. (on a candy thermometer, 240 degrees F, or 115 degrees C).
In a medium bowl, whip egg whites at high speed until stiff but not dry. Add syrup slowly to egg whites, beating constantly. Add 1 teaspoon vanilla and incorporate.
In a large bowl, cream 2/3 cup butter well. Add egg white mixture 2 or 3 tablespoons at a time, beating well after each addition.
Spread Icing between, around and on top of each layer. Sprinkle grated coconut on top of each frosted layer.