Mile-High Coconut Layer Cake
submitted by Joyce E. in
The Most Celebrated Cake Recipe Contest

The Directions - The Ingredients

For the cake:

1. Preheat the oven to 325'
2. Sift together the cake flour, baking soda, baking powder and the salt.
3. Cream together the butter and sugar until light and fluffy. Beat in the vanilla
4. Add dry ingredients, alternatly with the butter milk.
5. Using a clean bowl, beat 6 egg whites until stiff. Fold some of the stiff egg whites to the batter, then gently fold in the remaining egg whites.
6. Line 3 buttered 9 inch cake pans with wax paper.
7. Distribute batter evenly between the pans.
8. Bake in the pre-heated oven for 40 to 45 minutes or until the cakes test done.

While the cakes are cooling prepare and chill the filling.

For the filling:

In the top of a double boiler, set over boiling water, melt butter. Whisk in the sugar, beaten eggs, juice and zest. Cook over the boiling water, stirring with whisk constantly, about 12 minutes or until well- thickened. Remove from the heat, add the flavoring, and, chill, covered, before using.

For the frosting:

Combine water, sugar, vinegar, and salt in a heavy sauce pan. Cook over medium heat, stirring constantly, until clear. Without stirring cook until mixture forms a slender thread, or, 242' degrees. Beat 3 egg whites until stiff. Beating constantly add hot syrup. Continue beating until the frosting holds its shape.

Assembling the Cake:

Carefuly cut each layer in half horizontally, to make 6 layers. Place filling betwen each layer. Add another layer of the cake, then filling, and, so on. Topping with the last layer. Frost generously to cover top and sides. Then add the coconut. Refrigerate until served.

CONTEST RESULTS

Abbreviations:

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