#1747 - Scratch Coconut Cream Cake

(by Shirley McNevich)

4 eggs
3/4 cup softened butter
1 lb. Domino's powdered sugar
1 cup Baker's angelflake coconut
3 cups flour
3 tsp. baking powder
1 cup milk
Frosting: 2 - 8oz. Cool Whip (thawed); 1 - 3.75oz. box Jell-O instant coconut cream pudding mix (dry)

In a mixer add 4 egg whites--beat until stiff and set aside. In a mixer add butter, powdered sugar, 4 egg yolks and coconut--beat until mixed. Add milk--beat. Add baking powder--beat. Slowly add flour--beat. Remove bowl from mixer--add beaten egg whites--stir with a spoon until mixed. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 35-45 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add cool whip and dry coconut cream pudding mix--beat until mixed. Frost the cake with as much frosting as you like, then refrigerate. Sprinkle the top of the cake with extra coconut if you wish.