INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees. Grease and flour three 9-inch round cake
pans.  To make cake: In a large mixing bowl, beat the egg yolks, whole
eggs  and sugar with an electric mixer for at least 5 minutes or until
light and fluffy. Stir the butter or margarine pieces into the hot
milk until the butter has melted. Combine the flour with the baking
powder. Add 1/2 cup of the flour mixture into the egg mixture,  beating
slowly. Add half the hot milk mixture, 1 cup of the flour  mixture,
then the remaining hot milk, beating after each addition.  Add the
remaining flour mixture and the vanilla. Beat well. Fold in  the nuts.
Pour the batter into the prepared pans.  Bake the layers in the
350-degree oven for 12 to 15 minutes or until a  wooden toothpick
inserted in the centers comes out clean. Cool for 5  minutes in the
pans. Remove the cakes from the pans and cool  completely on wire
racks.  To make the frosting: In a medium saucepan, combine the sugar
with the  water. Bring the mixture to boiling and boil for 2 minutes or
until  it is syrupy and the sugar dissolves. (Undissolved sugar will
make  the frosting grainy.) Make sure to scrape down the sides of the
saucepan and stir in a figure-eight motion.  In a large mixing bowl,
beat the egg whites with the cream of tartar  with an electric mixer
until foamy. Slowly pour the hot sugar syrup  into the egg whites,
beating constantly at the highest speed 4 to 6  minutes or until the
frosting is stiff enough to spread. Use a rubber  spatula to guide the
egg whites toward the beaters and scrape down  the sides of the bowl to
be sure that the frosting is evenly mixed.  Beat in the vanilla. The
finished frosting should be smooth and  fluffy, yet hold stiff peaks.
Place a cake layer on a cake plate; spread with about 1 cup of
frosting and sprinkle with 1/3 cup of coconut. Repeat with the
remaining layers. Frost the sides of the cake and sprinkle with the
remaining coconut. Store the cake in the refrigerator up to 24 hours.
Tips from our kitchen: Garnish this lovely cake with fresh coconut
pieces, kiwi fruit, fresh pineapple and pineapple leaves.  Nutrition
analysis (Per serving): calories 477 cholesterol 129mg  carbohydrates
74g protein 8g sodium 201mg fat 18g sat fat 10g  potassium 155mg
Source: Meredith Corporation Posted to MC-Recipe Digest by Brenda H.
Alcorn Date: Friday, February 13, 1998 9:07 PM on Feb 13, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 363
Calories From Fat: 122
Total Fat: 14g
Cholesterol: 93.8mg
Sodium: 256mg
Potassium: 156.6mg
Carbohydrates: 53.3g
Fiber: 1.9g
Sugar: 31g
Protein: 6.6g