3 cups cake flour
2 tsp baking powder
1/4 tsp salt
1 cup butter
1 lb box confectioners sugar
4 egg yolks (beat well)
1 cup milk
1 tsp vanilla
2 or 3 cups fresh coconut (remember Grandmom did this with real coconuts and a grater)
3/4 cup coconut milk
4 egg whites
Directions
Sift flour then measure out 3 cups
Then sift together flour, salt, baking powder - Three Times
Cream butter and sugar then add egg yolks
Add one cup of milk and vanilla into the batter
Beat egg whites until stiff and then fold into batter with one cup of coconut and 1/4 cup coconut milk. Divide batter into 3 round cake pans.
Bake at 375 for 25 minutes
When cake cools, sprinkle with 1/2 cup of coconut milk over all 3 layers
7 minute icing
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract
Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.
Icing between layers and then top and sides.
Cover with coconut on top and sides.
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