INGREDIENTS
For the cake:
1 cup coconut milk
3 cups flour
3 tsp baking powder
1/2 tsp salt
1/2 cup shortening
1/2 cup softened butter
2 cups sugar
4 eggs
3 tsp baking powder
1/2 tsp salt
1/2 cup shortening
1/2 cup softened butter
2 cups sugar
4 eggs
2 cups grated coconut
1 tsp vanilla extract
For the icing:
2 cups grated coconut
1 tsp vanilla extract
1 cup sugar
1/8 teaspoon cream of tartar
1/4 cup water
2 egg whites
2/3 cup softened butter
2 cups grated coconut
1 tsp vanilla extract
1 cup sugar
1/8 teaspoon cream of tartar
1/4 cup water
2 egg whites
2/3 cup softened butter
2 cups grated coconut
DIRECTIONS
DIRECTIONS
1. Preheat oven to 350 degrees F.
2. Grease and flour three 9-inch cake pans.
3. Sift together flour, baking powder and salt. Set aside.
4. In a large bowl, cream shortening and butter until light and fluffy
5. Gradually mix in sugar
6. Gradually add 4 eggs, one at a time
7. Mix in coconut milk and vanilla
8. Add half of flour mixture, mix well
9. Add coconut milk, mix well
10. Add rest of flour mixture, mix well
11. Fold in coconut.
12. Pour into three 9 inch cake pans.
13. Bake for 30 to 35 minutes.
To Make Frosting:
14. In a saucepan, combine sugar, cream of tartar and water to make a syrup.
15. Bring to a boil and cook until candy thermometer reads 240 degrees F. Remove from heat.
16. In a medium bowl, whip egg whites on high until stiff
16. In a medium bowl, whip egg whites on high until stiff
17. Slowly add syrup mixture and continue to beat with mixer.
18. Add vanilla
19. In a large bowl, cream butter well.
19. In a large bowl, cream butter well.
20. Add egg white mixture a few tablespoons at a time, beating well each time
21. After icing each cake layer, sprinkle some coconut on top before placing next layer on top. Be generous with the top layer.
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