Revision as of 22:22, 1 February 2011

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.