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Fresh Coconut Cake




Source of Recipe


Virgina Taylor






Recipe Introduction


Virginia's mother used to make this cake. She was married to Ike Kona.





List of Ingredients



• 6 eggs
  
• 2 cups sugar
  
• 1/2 cup butter or margarine
  
• 1 cup hot milk
  
• 2 1/2 cups flour, sifted
  
• 1 tsp vanilla
  
• 1 tbles baking powder
  
• 1/2 cup black walnuts, chopped
  






Instructions



1. Preheat oven to 350 degrees,
   
2. Seperate eggs. Reseerve 4 egg whites for icing. Beat egg yolks and 2 whites and sugar at medium-high speed on electric mixer until light and fluffy, at least 5 minutes. Melt butter in hot milk. Add 1/2 flour to eggs and sugar mixture, beating slowly. Add half of the hot milk mixture, 1 cup flour and remaining hot milk. Then add the rest of the flour, vanilla, baking powder and nuts. Pour into three 9inch greased or lined cake pans. Bake 20 minutes. Cool slightly before removing from the pans.
   
   
3. Icing For Cake:
   
4. 1 1/2 cups sugar 1/2 cup water 4 egg whites 1/2 tsps cream of tartar 1 tsp vanilla 2 cups fresh coconut, shredded
   
   
5. Boil sugar and water for 2 minutes. Beat egg whites and cream of tartar until eggs stand up in stiff peaks, but are not fry. Pour boiling syrup into egg whites, beating at highest speeed on mixer. When icing becomes stiff enough to spread (2-4 minutes), add vanilla. Spread between layer, on top and sides of cake. Sprinkle with coconut.
   






Final Comments


This recipe was given to me by Virginia in 1985 and she said that it was a family favorite. It is just yummy.