View source for Desserts/fresh coconut cake

Makes: 1 cake

Active Time: 1 hour 30 minutes

Total Time: 2 hour 15 minutes

From: an index card

'''Disclaimer: we're not convinced that the egg whites are going to be heated enough to be 'safe'.  proceed at your own risk.'''

=Ingredients=
== all parts ==
1 coconut, heavy for size, sounds full of liquid

== cake ==

1 1/2 cups sugar

3/4 cup butter, softened

4 eggs separated 

2 1/4 cup flour

1/2 cup water

1/4 cup coconut milk

2 1/4 tsp. baking powder

1 1/2 tsp. coconut extract

== frosting ==
1 1/2 cup sugar

1 1/2 cups water or coconut milk from afore mentioned coconut

4 egg whites

1/2 tsp. cream of tartar

=Directions=

== Step 1 ==
Heat oven to 350 degrees F.  Bake coconut 20-25 minutes or until shell cracks.  Remove outer shell, pierce to drain milk.  Peel off inner "shell" and shred.
== Step 2 ==
Cream butter, sugar and egg yolks.  Mix in remaining ingredients except egg whites.  Beat egg white to stiff peaks and folder into batter.  Pour batter into 1 9x13-inch or 2 8-inch greased pans.  Bake 35-40 minutes.  If coconut has plenty of milk spoon some over baked cake.
== Step 3 ==
For frosting mix water and sugar in saucepan.  Boil until between soft and hard ball stage on a candy thermometer.  Beat egg white with create of tartar to stiff peaks.  Add hot sugar and water and beat for 1 minute.
== Step 4 ==
Frost cake and cover with shredded coconut.