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Vestal coconut cake
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| Vestal Goodman’s Famous Coconut Cake Vestal Goodman’s Famous Coconut Cake Ingredients | |
| 1 | white cake mix |
| 2 8” round pans Set aside: | |
| 5 pkgs. | Frozen coconut |
| Milk from 2 fresh coconuts Frosting: | |
| 3 | egg whites |
| 1 cup | sugar |
| ¼ cup | white Karo syrup |
| ¼ tsp | cream of tartar |
Instructions
Mix batter and bake as directed on the box. When done, cool, then turn out onto waxed paper, top-side up to cool completely. Punch holes in coconuts and drain into a measuring cup. Strain and set aside to use last. Place all ingredients in the top part of a double broiler. Bring 2 cups of water to a low boil in the bottom of the broiler. Put the top unit on the double broiler and immediately begin beating with an electric mixer until it’s well mixed. Beat constantly on high for approximately seven minutes as peaks form. Begin icing the first layer of cake and cover with coconut. Continue with each layer, when you get it as pretty as you want, take a long, sharp knife and gently poke holes into the middle of the cake (3 or 4), and slowly pour in the coconut milk. Cover with a cake cover and refrigerate.
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