Layer cake with fresh coconut icing Recipe

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Layer cake with fresh coconut icing

Artist:	_	Yield:	10
Categories:	Cakes, Coconut, Desserts, Fruits, Icings & Frostings, Nuts	Rating:	0
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Ingredients:

2 1/2	cup	A-P soft-wheat flour
1	tbsp	Baking powder
1	tsp	Salt
1 1/2	cup	Sugar
3/4	cup	Soft butter
2	large	Eggs
1	tsp	Vanilla
1	cup	Milk
		ICING
3		Egg whites, stiffly beaten
2	cup	Sugar
		Meat of 1 fresh coconut
		-ground or grated
1	cup	Coconut milk (if needed
		-add water to make 1 cup) OR
18	oz	Packaged coconut plus
1/4	cup	Milk and
3/4	cup	Water

Procedures:

1	Cake: preheat oven to 350°F.
2	Grease two 9-inch cake pans and dust with flour.
3	Place circles of wax paper in the bottoms of the pans and grease and flour them.
4	Sift the flour, baking powder, and salt together.
5	In a separate bowl, cream the sugar and butter, then add the eggs and vanilla and beat well.
6	Add the dry ingredients and milk alternately, starting and ending with the dry ingredients, and beat until smooth.
7	Pour the batter into the pans and bake 20-25 minutes.
8	Cool on a rack, remove from the pans, and peel off the wax paper.
9	Icing: place the beaten egg whites in a saucepan, and add sugar, coconut and coconut milk.
10	Over medium heat bring the mixture to a full boil, and boil 4-5 minutes.
11	Remove from the heat, and spread on the cake while both the cake and icing are still warm.
12	Makes a very moist coconut cake, serving 10-12.