INGREDIENTS

INSTRUCTIONS

Heat oven to 350 degrees. Combine cake flour with 1/3 cup sugar. Sift
twice and reserve. Beat egg whites in the bowl of an electric mixer  on
medium speed until foamy. Add cream of tartar. Increase speed to  high
and beat until thick and tripled in volume. Sprinkle half the
remaining sugar over the egg whites and continue beating until sugar
is incorporated. Add, remaining sugar and continue beating until the
egg whites are stiff and glossy. Fold in cake flour mixture in three
additions. Spoon batter into an ungreased 6- by 3-inch cake pan. Run  a
knife through the batter to release any trapped air bubbles. Bake
until cake is golden and springs back when gently touched with your
fingertips, about 30 to 35 minutes. Invert cake (still in the pan) on
a baking rack and allow to cool completely. Remove cake from pan by
running a knife around the sides. Meanwhile, prepare the Seven-Minute
Frosting and Toasted Coconut. To make the Seven Minute Frosting:
Combine egg whites, sugar, corn syrup, and cream of tartar with 5
tablespoons cold water in top of a double boiler over 2 to 3 inches  of
water; the top pan should not touch the water. With water boiling
vigorously, beat egg mixture using a hand mixer on medium-low for 4
minutes, then high for 3 to 4 minutes. Remove from heat. add vanilla;
continue to beat until icing holds its peaks, 3 to 5 minutes more; do
not overmix, or icing may get grainy. (Makes 3 cups) To prepare the
Toasted Coconut: Heat oven to 350 degrees. Swaddle the coconut in a
dish towel to make it easier to grip. Test each of the 3 "eyes" at  the
stem end to find the softest one. Use a small screwdriver to  pierce
it, then drain the liquid into a cup through a fine strainer.  Turn the
opposite end up and rewrap cloth around the coconut; tap the  end with
a hammer until a palm-sized piece of the shell breaks off.  Continue
tapping around the broken edge of the shell until it begins  to break
apart (it should spiral off following a natural fault line).  Pry the
white meat from shell; peel off the brown skin. Using a  Japanese
mandolin, thinly slice the coconut into long strips.  Transfer to a
parchment-lined baking sheet and toast until just  golden, about 10
minutes. (Makes about 2 cups shaved coconut) Frost  cake generously
with Seven-Minute Frosting, using an offset spatula.  Press the Toasted
Coconut gently into the frosting to cover the top  and sides. Makes one
6-inch cake.  Cuisine: "Mexican" Source: "Winter/Spring 1998 special
issue of Martha  Stewart Living Weddings" S(Formatted for MC5): "by
Lynn Thomas -  Lynn_Thomas@prodigy.net" Yield: "1 six-inch cake"  Per
serving: 3430 Calories (kcal); 133g Total Fat; (33% calories from
fat); 39g Protein; 550g Carbohydrate; 0mg Cholesterol; 431mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 4 Fruit;  26
Fat;  Recipe by: Martha Stewart  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2113
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 458.9mg
Potassium: 890.6mg
Carbohydrates: 500.5g
Fiber: 1.2g
Sugar: 445.1g
Protein: 34.7g