#1945 - Toasted Coconut Cake

(by Shirley McNevich)

3 cups flour
3 tsp. baking powder
1/4 tsp. salt
3/4 cup softened butter
1 1/2 cups white sugar
3 eggs
1 cup milk
1 1/2 tsp. vanilla
Frosting: 2 cups Baker's angelflake coconut; 1 cup Domino's dark brown sugar (packed); 1/4 cup water; 2 egg whites

In a mixer add white sugar and butter--beat. Add eggs--beat. Add baking powder, salt, vanilla and milk--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 to 375 degrees for 30-35 minutes. Cool completely. Frosting--spread the coconut on a greased cookie sheet. Bake at 300 degrees until coconut gets browned. In a mixer add egg whites--beat until stiff, then set aside. In a saucepan over medium heat add water and brown sugar--stir and cook to 234 degrees on a candy thermometer. Cool the mixture slightly, then add brown sugar mixture to beaten egg whites--stir. Spread the brown sugar mixture on the cooled cake, then sprinkle toasted coconut evenly over the top.