Fresh Coconut Cake
3 egg whites
1 1/2 c. sugar
3/4 c. shortening
1/2 t. vanilla
3 egg yolks
1/4 c. grated fresh coconut
2 1/4 t. baking powder
1/2 t. salt
3/4 c. coconut milk
Beat egg whites until stiff but not dry. Beat in 1/2 c. of sugar about 2 T. at a time. Cream shortening and vanilla. Beat in remaining 1 c. of sugar, add egg yolks and beat well. Stir in grated coconut. Sift dry ingredients together and add alternately with coconut milk. Fold in egg whites. Pour into two 9-inch pans that have been greased and floured. Bake at 375 degrees for 25 to 30 minutes. Put together with boiled frosting and sprinkle generously with grated coconut. A lemon filling is delicious between layers also.
Lemon Filling
1 c. sugar
2 1/2 T. flour
Grated rind 2 lemons
1/4 c. lemon juice
1 egg, slightly beaten
1 t. butter
Mix sugar and flour. Add lemon rind and juice. Add egg. Melt butte, add to mixture and cook and stir until mixture boils and is thick and smooth. Cool before spreading between layers.
Never-Fail Boiled Icing
1 1/2 c. sugar
1/4 c. water
1/8 t cream of tartar
2 egg whites
1 t. vanilla
Mix sugar, water and cream of tartar together. Bring to boiling point, stirring constantly. Cook until syrup begins to thicken, then beat egg whites until stiff and pour 2 T. of hot syrup over eggs, beating constantly. Cook remaining syrup to temperature of 238 degrees or until syrup spins a thread. Pour over egg white mixture and continue beating until mixture holds its shape. Add vanilla. Spread over cake, cover with fresh coconut.
How to Prepare a Fresh Coconut
Pierce the "eyes" with ice pick or screw driver. Drain off the milk. Place in oven 400 degrees for about 20 minutes. Tap all over with a hammer to loosen shell. Split with a heavy knife or a blow with hammer. Pare off the dark skin. Grate coconut. A medium sized coconut will yield 3 to 4 cups of grated coconut.
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