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; 32 1/2 Other Carbohydrates
Recipe by: Martha Stewart
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