Cakes:

Carolina Coconut Cake

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Ingredients

Cake:
2-1/2 cups sifted cake flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup water
1-1/2 teaspoons vanilla extract
4 egg whites
1/4 cup sugar
1/2 cup shortening
1/4 cup butter, softened
1-1/4 cups sugar
Lemon-Apricot Filling:
2 cups dried apricots, diced
2/3 cup water
1 tablespoon cornstarch
1/8 teaspoon salt
3/4 cup water
1/4 cup lemon juice
1 tablespoon butter
2 egg yolks, beaten
1 tablespoon grated lemon rind
Fluffy White Frosting:
1 cup sugar
1/4 cup cold water
2 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 1/2 teaspoons vanilla extract
3-4 cups of coconut
Garnishes: apricot roses, lemon curls

Instructions

To make the cake: Combine first three ingredients and set aside. Combine milk, water and vanilla, set aside. Beat egg whites (at room temperature) until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until soft peaks form. Set beaten egg whites aside. Combine shortening, butter and sugar in a large mixing bowl; beat at medium speed with electric mixer for 3 minutes. Add flour mixture alternately with milk mixture, beginning and ending with flour mixture. Mix after each addition. Fold in beaten egg whites. Pour batter into 3 greased and floured 9-inch cake pans. Bake at 350 degrees for 15 to 20 minutes or until it tests done. Cool in pans on wire rack 10 minutes; remove from pans and let cool completely. Spread Lemon-Apricot Filling between layers and Fluffy White Frosting on sides and top of cake. Sprinkle with coconut on sides and top of cake. Garnish if desired.

Lemon-Apricot Filling: Combine first seven ingredients in a medium saucepan. Stir well. Bring to a boil over medium heat, stirring constantly; boil 3 to 4 minutes or until thickened. Reduce heat, and cook 1 minute, stirring constantly. Gradually stir about one-fourth of hot mixture into egg yolks; add to remaining hot mixture. Remove from heat; stir in lemon rind; cover and chill 1 hour. Yield: 2 1/2 cups

Fluffy White Frosting: Combine all ingredients except vanilla in top of double boiler. Beat at low speed with electric mixer 30 seconds or just until blended. Place over boiling water; beat constantly at high speed 7 minutes or until stiff peaks form. Remove from heat. Add vanilla; beat 2 minutes or until thick enough to spread. Yield: 4 1/4 cups

Nancy G. Means
Moline