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Coconut Cake

October 22, 2011

1 pkg (18 1/2oz) yellow cake mix

Filling
1 pkg (3 1/4 oz) vanilla pudding and pie filling mix
1 1/2 cups milk
1/2 cup heavy cream
2 tablespoons confectioners’ sugar
1/2 teaspoon vanilla extract
1 can (3 1/2 oz) flaked coconut

Frosting
3 3gg whites
1/3 cup light corn syrup
3/4 cup sugar
Dash salt
1/8 teaspoon cream of tartar

1. Prepare cake batter. Bake as label directs in 2 (9-by-1/2-inch) layer cake pans; cool. Make Filing: Make pudding as label directs, using 1 1/2 cups milk.

2. Pour into medium bowl; place waxed paper directly on surface. Refrigerate until well chilled – at least 2 hours.

3. In small bowl, combine heavy cream, sugar, and vanilla extract. With portable electric mixer, beat at medium speed just until stiff. Fold into pudding with 3/4 cup coconut. Refrigerate.

4. Make Frosting: In top of double boiler, combine egg whites, corn syrup, sugar, salt, and cream of tartar. Cook over boiling water (water should not touch double-boiler top), beating with portable mixer until soft peaks form when beater is raised – about 4 minutes.

5. Remove from boiling water. Beat 2 minutes, until thick.

6. To assemble: With sharp knife, split layers to make 4. Place layer, cut side up, on plate; spread with one-third of filling. Top with second layer, cut side down; spread with one-third of filling. Add third layer, cut side up; spread filling. Top with last layer.

7. Frost cake; sprinkle with rest of coconut. Refrigerate. Serves 10.


©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

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4 Comments leave one →
  1. October 22, 2011 1:21 pm

    That looks good. Happy Birthday to you if it is indeed your birthday. If not, you are a liar.

  2. October 26, 2011 2:34 pm

    Wow. Is it just me, or does that cake look really dense???

    Still, you can’t argue with White Mountain Icing…

  3. Christopher Dovalina permalink
    April 4, 2012 5:37 am

    My mother has made this each Easter for the last 25 years a universal favorite

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