"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
3 egg whites at room temperature 2 ¼ c. sugar 7 ½ tbsp. water or coconut juice 3 tbsp. white corn syrup Dash of salt
Mix all in top of double boiler. Over boiling water cook for about 7 minutes beating with mixer while it is still cooking. Continue to cook and beat until peaks form and hold in shape or until you can drop some on plate and it holds its shape. Then add 1 tsp. coconut flavoring and mix in the stiff egg whites. To stack cake put bottom layer on cake plate and spread small amount of 7 minute icing and moist coconut on first layer. Put 2nd layer of cake on top of 1st layer and spread icing and coconut over that and continue until all layers are covered with icing and coconut mixture and on top layer spread coconut all around cake. Put in refrigerator until cool. The longer it sets the more moister the cake gets.
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