Monday, September 14, 2009

Fresh Coconut Cake

For the cake:

Cream together
2 cups sugar
1 cup butter

Sift together
3 cups flour
2 teaspoons baking powder

Add flour mixture alternately to butter mixture with
1 cup milk

Fold in
4 egg whites, beaten
1 teaspoon vanilla

Pour into 3 greased and floured layer pans. Bake at 350° for about 20 minutes or until cakes test done. Allow cakes to cool completely on a wire rack before frosting.

For the icing:

1 fresh coconut
1 cup sugar
1 tablespoon corn syrup
1/3 cup water
1/4 teaspoon cream of tartar
1/8 teaspoon salt
2 egg whites

Drain the coconut, reserving the milk. Shred the coconut meat. Set aside. Combine sugar, syrup, water, cream of tartar, and salt in a saucepan and bring to a boil.  Add unbeaten egg whites and beat until fluffy. Pour 1/3 of the reserved coconut juice over the first layer of the cake. Spread with 1/3 of the icing and sprinkle with 1/3 of the shredded coconut. Repeat for each layer. Refrigerate cake until ready to serve and refrigerate any leftovers.

Another great Easy Recipe

Love At Home

There is beauty all around
When there's love at home.
There is joy in every sound
When there's love at home.

Roses bloom beneath our feet,
All the earth is a garden sweet,
Making life a bliss complete,
When there's love at home.

-- John Hugh McNaughton (1829-1891)