INGREDIENTS

INSTRUCTIONS

Puncture eyes of coconut. Drain liquid and reserve. Place coconut in 350
oven for 20 minutes. Hit warm coconut with hammer to remove shells. Remove
any remaining shell with blunt knife. Pare and chunk coconut. In a blender
jar, whirl 1/2 cup coconut with 1 tablespoon reserved coconut liquid about
30 seconds until well grated. Remove grated coconut; repeat with remaining
coconut. Should end up with 3 cups grated coconut. Reserve 1 cup of coconut
for Seven Minute Frosting.
Greae and lightly flour two 8 inch round cake pans. Cream 3/4 cup sugar,
shortening, and lemon extract until light and fluffy. Combine flour, baking
powder, and salt. Beat 1/3 dry ingredients into creamed mixture. Beat in
1/2 cup milk. Repeat ending with dry ingredients. Fold in 1 cup coconut.
Beat egg whites to foamy stage. Gradually add remaining sugar, beating
until stiff peaks form. Gently fold into batter. Pour into prepared cake
pans. Bake in a 350 oven for 30 minutes until toothpick inserted in center
comes out clean. Cool 5 minutes; turn onto wire rack to complete cooling.
Frost one layer with Seven Minute Coconut Frosting; sprinkle top with 1/4
cup coconut. Add second layer. Frost entire cake. Sprinkle top and sides
with 3/4 cup remaining coconut.
SEVEN MINUTE COCONUT FROSTING: Combine egg whites, sugar, cream of tartar,
cold water and lemon extract in top of double boiler; beat 1 minute. Set
top of double boiler over boiling water; cook 7 minutes, beating constantly
at high speed until stiff peaks form. Remove from heat. Fold in reserved
grated coconut.
Recipe by: Unknown Cookbook
Posted to MC-Recipe Digest V1 #996 by L979 <L979@aol.com> on Jan 8, 1998

A Message from our Provider:

“There is more to Jesus than anyone has so far discovered”