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Palisades Coconut Cake




Source of Recipe


Internet


List of Ingredients




Cake:
2 1/4 cups minus 1 Tbs. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1/2 cup water
1 1/2 tsp. vanilla extract
4 egg whites
1/4 cup sugar
1/2 cup shortening
1/4 cup butter or margarine, softened
1 1/4 cups sugar

Icing:
1 16-oz. bottle light corn syrup
3 egg whites
1 tsp. vanilla extract
1 3-oz. can sweetened flaked coconut



Recipe



Cake:
Arrange oven racks so that 3 9-inch round cake pans can bake in the middle of the oven without touching. Preheat oven to 350º. Grease and flour pans.

Combine first 3 ingredients, and set aside. Combine milk, water, and vanilla; set aside.

Beat egg whites with an electric mixer until foamy. Gradually add 1/4 cup sugar, 1 Tbs. at a time, beating until soft peaks form.

Combine shortening, butter, and 1 1/4 cups sugar in a large mixing bowl; beat at medium speed 3 minutes. Add flour mixture alternately with milk mixture, beginning and ending with flour mixture. Mix well after each addition. Fold in beaten egg whites.

Pour batter into cake pans. Bake for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.

Icing:
Bring syrup to a boil. In the bowl of an electric mixer, beat egg whites to soft peaks. Very slowly add boiling syrup to whites while continuing to beat. (Keep syrup at boiling point while adding.) Add vanilla extract. Place 1 cake layer on a cake plate or board. Slide strips of waxed paper under the edges of the cake. Spread a thick layer of icing on top of the layer. Sprinkle with coconut. Repeat with remaining cake layers. Ice sides of cake, and press coconut into the icing.