*  Exported from  MasterCook II  *
 
                             Fresh Coconut Cake
 
 Recipe By     : Unknown Cookbook
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Coconut Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    fresh coconut
                         Seven minute coconut frosting
    1 1/2  cups          sugar
      3/4  cup           shortening
    1      teaspoon      lemon extract
    2 1/4  cups          cake flour
    1      tablespoon    baking powder
    1      teaspoon      salt
    1      cup           milk
    5                    egg whites
 
 Puncture eyes of coconut.  Drain liquid and reserve.  Place coconut in 350
 oven for 20 minutes.  Hit warm coconut with hammer to remove shells.  Remove
 any remaining shell with blunt knife.  Pare and chunk coconut.  In a blender
 jar, whirl 1/2 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 3/4 cup sugar,
 shortening, and lemon extract until light and fluffy.  Combine flour, baking
 powder, and salt.  Beat 1/3 dry ingredients into creamed mixture.  Beat in 1/2
 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 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 1/4 cup coconut.  Add second
 layer.  Frost entire cake.  Sprinkle top and sides with 3/4 cup remaining
 coconut.
 
 
 SEVEN MINUTE COCONUT FROSTING
 
 2 egg whites
 1 1/2 cups sugar
 1/4 teaspoon cream of tartar
 1/3 cup cold water
 1/4 teaspoon lemon extract
 1 cup reserved freshly grated coconut
 
 Combine egg whites, sugar, cream of tartar, cold water and lemon extract in
 top of double 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.
 
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