CAKE BATTER:
Preheat oven to 325 Degrees. Prepare 2, 9 Inch pans by greasing and dusting with flour .
1 Large Egg
5 Large Egg Whites
1/4 Cup Water
1 Tsp Vanilla
1 Tsp. Coconut Extract
Mix all of these with a fork until combined. Set aside.
2 & 1/4 Cups Flour
1 Cup Sugar
1 TBS. Baking Powder
3/4 Tsp. Salt
1 & 1/2 Sticks Butter softened
1 Cup Coconut
Mix dry ingredients EXCEPT the coconut & the Butter, together. Now add the butter on low speed on your mixer a tablespoon at a time until you have fine crumbs. Now add the liquid slowly beating until you have all the ingredients combined well. Fold in the coconut. Pour into prepared pans dividing equally. Bake 30 minutes or until cake test done with a toothpick coming out dry. Let cool 10 minutes then dump from pans to finish cooling. Frost with the following frosting.
FROSTING:
4 Large Egg Whites
1 Cup Granulated Sugar
Dash of Salt
1/4 Cup Cream Of Coconut
1 Tsp. Vanilla
Whisk egg whites, sugar & salt over a bowl of boiling water until opaque & warm. Remove from heat & beat with a mixer on high speed until you lovely stiff glossy white frosting. Now add Cream Of Coconut & vanilla & beat . Frosting should be thick, glossy & white and TOO GOOD NOT TO TASTE! Place one cake layer on serving platter & spread frosting on the top surface. Sprinkle about 1/4 cup of coconut over the surface of frosting. Lay your to layer over the first. Now frost sides and top. Gently pat coconut over sides and top. You will have one spectacular cake to present ! FUN TO MAKE & SO OLD FASHION & SO VERY VERY GOOD!
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