Coconut Cake

Coconut Cake


3 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup butter
1 pound powdered sugar
4 egg yolks, well beaten
1 cup milk
1 teaspoon vanilla
1 cup shredded coconut
4 egg whites, well beaten
Sift flour once, then measure. Add baking powder and salt. Sift 3 times. Cream butter thoroughly and add sugar gradually. Continue creaming until light and fluffy. Add egg yolks and beat well. Add flour mixture alternately with milk, beating after each addition. Stir in coconut and vanilla. Fold in egg whites carefully. Bake in greased 8-inch pans at 350° for about 30 minutes or until done. Makes three 8-inch layers.

Frosting
1 cup sugar
1/2 cup light corn syrup
3 tablespoons water
3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla
1 cups grated coconut

Combine sugar, corn syrup, water, egg whites, cream of tartar and salt in top of double boiler. Cook over rapidly boiling water, beating with electric or rotary beaters until mixture stands in peaks. Remove from heat; add vanilla. Continue beating until frosting holds deep swirls. Frost cake sprinkle immediately with grated coconut, pressing coconut onto sides of cake with hands.