Fresh Coconut Cake

Seven minute coconut frosting 1 1/2 cups sugar

3/4 cup shortening

1 teaspoon lemon extract

2 1/4 cups cake flour

1 tablespoon baking powder

1 teaspoon salt

1 cup milk

5 egg whites

20 minutes. Hit warm coconut with hammer to remove shells. Remove any remaining shell with blunt knife. Pare and chunk coconut. In a blender jar, whirl

1/2 cup coconut with

1 tablespoon reserved coconut liquid about 30 seconds until well grated. Remove grated coconut; repeat with remaining coconut. Should end up with

3 cups grated coconut. Reserve

1 cup of coconut for Seven Minute Frosting.

8 inch round cake pans. Cream

3/4 cup sugar, shortening, and lemon extract until light and fluffy. Combine flour, baking powder, and salt. Beat

1/3 dry ingredients into creamed mixture. Beat in

1/2 cup milk. Repeat ending with dry ingredients. Fold in

1 cup coconut. Beat egg whites to foamy stage. Gradually add remaining sugar, beating until stiff peaks form. Gently fold into batter. Pour into prepared cake pans. Bake in a

350 oven for 30 minutes until toothpick inserted in center comes out clean. Cool

5 minutes; turn onto wire rack to complete cooling. Frost one layer with Seven Minute Coconut Frosting; sprinkle top with

1/4 cup coconut. Add second layer. Frost entire cake. Sprinkle top and sides with

3/4 cup remaining coconut.

SEVEN MINUTE COCONUT FROSTING

2 egg whites

1 1/2 cups sugar

1/4 teaspoon cream of tartar

1/3 cup cold water

1/4 teaspoon lemon extract

1 cup reserved freshly grated coconut