Nana's Coconut Cake

Nana's (Ruby Rice Armbrust) Coconut Cake

 

2/3 cup Crisco shortening

2 1/2 cups flour

1 2/3 cups sugar

1/2 tsp salt

3/4 cup milk

 

 

Mix for two minutes.  Add:

1/2 cup milk

5 egg whites

4 tsp baking powder

1 tsp vanilla

 

Beat for two minutes:  Pour into greased & floured eight-inch rounds and bake at 350 degrees for 35-40 minutes.



 While cake is cooling, mix:

2 cups sugar

1/2 cup water

 

Cook until it reaches soft ball stage on a candy thermometer.

 

Beat 3 egg whites (room temperature) until almost stiff, then add (and keep beating):

sugar syrup, little by little

1 to 2 cups grated coconut

 

 

Split cake layers horizontally and sprinkle with coconut milk.  Spread icing between layers.  Make another batch of icing for the outside of the cake.  Pat grated coconut into wet icing.  Keep cool and covered until serving.