Coconut Cake

FOR THE ICING
1 qt Heavy cream
1/2 c Confectioners’ sugar
1 pk Shredded sweetened coconut;
-(10 ounces)

* NOTE: If you can’t find the coconut pudding mix, then simply
increase the unsifted cake flour from 2 3/4 cups to 3 cups and
increase the granulated sugar from 1 1/4 cups to 1 1/2 cups.

Preheat the oven to 350? F. Butter and flour two round 9-x-2-inch
cake pans and set aside. In a mixing bowl, sift the cake flour with
the baking powder. Add the salt and the coconut pudding mix and mix
well with a fork or whisk to combine.

In a large mixing bowl, with an electric mixer, cream the shortening
and sugar for 2 minutes or until light and airy. In alternating
batches add the sifted flour and coconut milk mixture to the
shortening-sugar mixture, beginning and ending with the flour. When
the ingredients are mixed, with the electric mixer beat the batter
for 30 seconds. In a clean mixing bowl, whip the egg whites with a
pinch of salt until stiff and glossy. In three batches, fold the egg
whites into the batter and transfer the batter to the prepared pans.

Bake for 50 to 55 minutes or until a wooden toothpick or bamboo
skewer, when inserted in the middle of the cake, comes out dry. Cool
the pans on a cake rack for 20 minutes, then turn them out of the
pans to cool completely.

TO ICE THE CAKES: With an electric mixer, whip the heavy cream with
the sugar until stiff. Spread a half- inch layer of the sweetened
whipped cream over one layer and sprinkle 1 cup of coconut on top.
Top this layer with the second layer, then spread the whipped cream
on the top and sides of the cake. Pat the remaining coconut over the
sides and top of the cake, making sure to press the coconut into the
whipped cream so it stays anchored. Refrigerate until serving time.