Coconut Cake 1

1 box yellow cake mix
3 whole eggs
1-1/4 cups milk
1/3 cup good quality vegetable oil
1 tablespoon vanilla flavoring
One 2-pound 2-ounce can grated coconut in heavy syrup
3 egg whites
1 cup sugar
1 teaspoon almond flavoring
1/2 cup water
Angel Flake coconut, for topping

Preheat oven 350 F. Mix ingredients and blend on low speed until well blended, then mix on medium speed for 2 minutes. Pour into three well-greased and floured 8 or 9 inch cake pans. Bake for 30 to 35 minutes. Cool in pans for 20 minutes. Remove from pan onto cake plate and slice each layer crosswise in half, using a bread knife, making six layers of the original three. Make sure layers are cool before cutting to prevent them from breaking. Spread coconut on five of the layers, reserving the top layer. In a heavy pot, combine sugar, water and almond flavoring. Boil until mixture becomes a hard ball when dropped into cold water. In the meantime, beat the egg whites until stiff. Add syrup into egg a little at a time. Beat until cool. Spread on cake. Top with Angel Flake coconut.

Return To:

Cajun Country -- New Iberia, Louisiana