Name: Fresh Coconut Cake
Cook time: 1 1/4 hr
Total time: 3 hr
Yield: Serves 8 to 10
Ingredients: 1 cup milk (not nonfat); 1/2 cup grated fresh coconut; 2 1/2 cups sifted cake flour (not self-rising; sift before measuring); 1 tablespoon baking powder; 1/2 teaspoon salt; 1 stick unsalted butter, softened; 1 1/2 cups sugar; 5 large egg whites; 1 teaspoon vanilla; 1/2 teaspoon almond extract; 3 large egg whites; 1 1/2 cups sugar; 1/3 cup water; 2 teaspoons light corn syrup; 1/2 teaspoon cream of tartar; 1 teaspoon vanilla; 2 1/2 cups grated fresh coconut

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Fresh Coconut CakeAnna Williams

Sometimes seen with a lemon filling, this is one of the oldest "fancy" layer cakes and a great southern tradition. The fresh coconut makes you realize why this cake has always been special.

Cooks' notes:

•If egg safety is a problem in your area, you may want to use either pasteurized egg whites in the carton or reconstituted powdered egg whites for the frosting.
•Cake may be made 1 day ahead and chilled, loosely covered. Bring to room temperature before serving.

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