Old Fashioned Coconut Cake from Shirley’s Kitchen (my brother-in-law Brian’s late mother)
One Butter Recipe Cake
Mix as instructed on the box.
(I used three egg yokes in the cake and three egg whites in the frosting.)
1 cup sugar
4 Tablespoons water
1/4 teaspoon cream of tartar
2 tablespoon light Karo syrup
3 egg white at room temperature
1 teaspoon vanilla extract
2 cups shredded coconut
To make cake:
Preheat oven to 350 degrees. Combine cake mix as stated on the box. Beat at medium speed for 4 minutes, scraping bowl occasionally.
Spoon into 2 greased and floured 9-inch pans. Bake at 350 degrees for 25 minutes or until cake tests done. Cool in pans for 15 minutes. Remove to wire rack to cool completely
To make the Icing:
Bring sugar, water and Karo syrup to rolling boil in an iron skillet. Cook about 7 minutes until it reaches about 255 degrees.Stir in vanilla. Mix egg whites and cream of tartar until peaks form. Slowly pour the sugar mixture over egg white as you beat it at high speed in a small mixing bowl. Beat until thick and cool. Spread between layers, sprinkling coconut on top of each layer. Finish spreading on sides and top of cake, pressing coconut on sides and top.