Coconut Cake

This cake was served and eaten before you could say "coconut cake." Everyone enjoyed this one allot! I followed a whipped cream cake recipe, but used regular flour instead of cake flour. Also, I used standard sweetened coconut flakes for the final touch after applying the 7 minute frosting. It was transformed into a coconut cake by using a spatula to press the coconut between the layers and on the outside of the cake. It was a very, very, very popular cake.

I learned that by using cream of tartar or light corn syrup you can almost guarantee a successful 7 minute frosting. Too often it turns back into sugar granules and becomes grainy. The use of another form of sugar keeps the regular granules from inter-locking and ruining the whole batch of frosting. Thanks to Betty Crocker, I'll make this frosting for many occasions in the future.


Double Boiler (7 Minute) Frosting from Betty Crocker

2 egg whites (1/4 cup)
1-1/2 cups sugar
1/4 tsp cream of tartar or 1 tbsp light corn syrup
1/3 cup water
1 tsp vanilla

Combine egg whites, sugar, cream of tartar and water in top of double boiler. Beat on high speed 1 minute with electric mixer. Place over boiling water (water should not touch bottom of pan); beat on high speed 7 minutes. Remove pan from boiling water; add vanilla. Beat 2 minutes longer on high speed.

Fills and frosts two 8-or9- inch layers or frosts a 13x9-inch cake.