Fresh Coconut Cake – 1983
Ingredients
Cake
- 1 stick oleo (margarine)
- 1/2 c. sugar
- 3 eggs
- 1/2 c. white Karo (corn syrup)
- 1-1/3 c. Water
- 1 pkg. white cake mix
Frosting
- 2-1/2 c. sugar
- 1/2 c. Water
- 2 egg whites
- 2 T. sugar
- 1 t. vanilla
- Grated coconut
Instructions
Cake
- For cake, mix all ingredients well in order listed.
- Bake in 3 greased and floured pans for 30 minutes at 350 degrees.
- Cool cakes 10 minutes, remove from pans and let cool completely.
Frosting
- For frosting, cook sugar, water and Karo until firm ball is formed when a drop of syrup is dropped in a glass of cold water.
- Beat egg whites, add sugar. Beat until stiff.
- Add syrup mixture slowly as you continue beating egg whites, until mixture will hold its shape.
- Add vanilla.
- Spread on cake layers, top each layer with fresh grated coconut.
- Spread frosting on sides of cake. Sprinkle sides with coconut.
Notes
(Editor’s note: The frosting has a marshmallow consistency and was a challenge to make. I used a candy thermometer but taking the syrup to hard ball stage made it too stiff once the vanilla was added. I made a second batch and took it to about 255 degrees and that worked better, but it sets up quickly.)