Fresh Coconut Cake

Directions

Puncture eyes of coconut.

Drain liquid and reserve.

Place coconut in 350℉ (180℃) oven for 20 minutes.

Hit warm coconut with hammar to remove shells.

Remove any remaining shell with blunt knife.

Pare and chunk coconut.

In a blender jar, whirl ½ cup coconut with 1 tablespoon reserved coconut liquid about 30 seconds until well grated.

Remove grated coconut; repeat with remaining coconut.

Should end up with 3 cups grated coconut.

Reserve 1 cup of coconut for Seven Minute Frosting.

Grease and lightly flour two 8 inch round cake pans.

Cream ¾ cup sugar, shortening, and lemon extract until light and fluffy.

Combine flour, baking powder, and salt.

Beat ⅓ dry ingredients into creamed mixture.

Beat in ½ cup milk.

Repeat ending with dry ingredients.

Fold in 1 cup coconut.

Beat egg whites to foamy stage.

Gradually add remaining sugar, beating until stiff peaks form.

Gently fold into batter.

Pour into prepared cake pans.

Bake in a 350℉ (180℃) oven for 30 minutes until toothpick inserted in center comes out clean.

Cool 5 minutes; turn onto wire rack to complete cooling.

Frost one layer with Seven Minute Coconut Frosting; sprinkle top with ¼ cup coconut.

Add second layer.

Frost entire cake.

Sprinkle top and sides with ¾ cup remaining coconut.

Seven Minute Coconut Frosting:

Combine egg whites, sugar, cream of tartar, cold water and lemon extract in top of duble boiler; beat 1 minute.

Set top of double boiler over boiling water; cook 7 minutes, beating constantly at high speed until stiff peaks form.

Remove from heat.

Fold in reserved grated coconut.