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Coconut Cake Recipe

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This recipe for Coconut Cake, by , is from The Wooley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Joanne Dobbs


1 butter cake mix with pudding in the mix

Seven-minute Icing:
3 egg whites
c. of water
1 c. of sugar
tsp. of cream of tartar

Sweetened coconut flakes

Mix up the cake mix according to the directions on the box with one exception, add egg yolks only.
Save the egg whites for the icing.
Grease and flour 2 - 9 inch pans. Pour cake batter into pans.
Bake according to directions on box.
While cake is baking, make your icing.
On top of a double boiler mix thoroughly egg whites, sugar, water, and cream of tartar.
Cook for seven minutes, stirring constantly with a mixer until thick.
Remove cake from oven and ice it while the cake is hot.
Ice the first layer and sprinkle liberally with coconut.
Add the last layer and repeat the procedure.
IMPORTANT: Cover the cake IMMEDIATELY with a large bowl or pan while it is still hot.
Do not uncover it until it completely cools.




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