Coconut Cake

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Coconut Cake

 

6 large eggs 1 cup Crisco

1 1/4 cups sugar 2 tablespoons vanilla

2 1/2 cups sifted self-rising flour 1 1/4 cup milk

1 (14 oz.) bag coconut

 

Preheat oven at 350 degrees.

Separate egg yolks and whites; set aside and allow to get to room

temperature. Place egg yolks in large bowl and beat until well mixed.

Add sugar and beat until creamy. Add crisco and beat until smooth;

add vanilla and mix well. Add flour, 1/2 cup at a time along with

milk 1/4 cup at a time. Mix well. Add approximately 10 ounces of

coconut to cake mixture. Reserve remaining coconut to put on cake with

frosting. Grease and flour 3 size 9 inch round cake pans, bake for 30

minutes or until toothpick comes out clean.

 

Frosting for Coconut Cake

 

6 egg whites 2 1/2 cups sugar

1/2 to 3/4 cups water 1/2 teaspoon vanilla

 

Place egg whites in large bowl and beat.

Cook sugar and water on medium heat until it boils and first starts to

spin a thread; Stir while cooking. Pour sugar and water mixture

slowly into beaten egg whites and mix at the same time. Beat 7 to 10

minutes until mixture gets to spreading consistency. Place on cake

between layers one at a time with remaining coconut on each layer and

on sides and top of cake.

 

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