| Coconut Layer Cake
1/2 cup of butter or margarine, softened
1 1/4 cups of sugar
2 egg yolks
2 teaspoons of vanilla extract
2 teaspoons of lemon juice
2 cups of all purpose flour
1 tablespoon of baking powder
1/4 teaspoon of salt
1 cup of milk
3 egg whites (at room temperature)
Boiled Frosting
1 fresh coconut, grated
Cream the butter, gradually add sugar. Beat at medium speed of electric mixer. Add egg yolks, beating well. Add vanilla and lemon juice, mixing well. Combine the flour, baking powder and salt, add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Beat egg whites until stiff peaks form, fold into batter.
Pour batter into 2 greased and floured 9 inch round cake pans. Bake at 350ºF. for 25 minutes or until a wooden tooth pick inserted in center comes out clean. Cool in pans 10 minutes, remove from pans, let cool completely on wire racks. Spread frosting and sprinkle coconut between layers. Spread frosting on top and sides, and sprinkle with coconut. Yield: one 2 layer cake.
Boiled Frosting:
1 cup plus 2 tablespoons of sugar
1/4 cup of cold water
3 egg whites
1 teaspoon of lemon juice
Combine the sugar and water in a heavy saucepan. Cook over medium heat, stirring constantly, until clear. Cook, without stirring to soft ball stage (240). Beat egg whites until soft peaks form; continue to beat, slowly adding syrup mixture. Add lemon juice and beat until stiff peaks form. Yield: enough for one 2 layer cake.
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