#544 - Fresh Coconut Cake

(by Joan [Naylor] Gautsch)

1 cup Crisco shortening
2 cups white sugar
4 egg yolks
4 egg whites
3 cups sifted flour
3 tsp. baking powder
1/4 tsp. salt
1 cup coconut milk (from a fresh ground coconut--while we don't recommend it, you could substitute canned coconut milk if you don't have access to fresh coconut)
1 1/2 tsp. vanilla
1 cup fresh ground coconut (while we don't recommend it, you could substitute Baker's angelflake coconut if you don't have access to fresh coconut)
Extra fresh ground coconut OR Baker's angelflake coconut for sprinkling top of cake (fresh coconut highly recommended)
Frosting: 1 cup regular milk, 5 TBSP flour, 1 cup white sugar, 1/2 cup Crisco shortening, 1/2 cup butter, 2 tsp. vanilla

Beat egg whites until stiff--set aside. In a mixer beat sugar, Crisco and egg yolks. Add flour and coconut milk alternately, beating after each addition. Add vanilla & ground coconut--beat. Add salt and baking powder--beat. Remove bowl from mixer and fold in stiffly beaten egg whites. Pour batter into a 9 x 13 cake pan. Bake at 375 degrees for 35 to 45 minutes. Insert a toothpick after 35 minutes--if it comes out clean the cake is done--if not, return to oven for a few minutes and retest. Frosting: in a saucepan constantly stir and heat milk and flour until thick--remove from heat and let stand until it's cold (MUST be cold). In a mixer add white sugar, Crisco, butter--beat until smooth. Add the flour mixture and the vanilla--beat until smooth. Frost the cooled cake, then sprinkle fresh ground coconut OR Baker's angelflake coconut over the top until entire top of the cake is covered with coconut.