2 ea Eggs — plus 4 eggs yolk Frosting
1 1/2 c Sugar 1 3/4 c Sugar
1 c Milk 1/2 c Water
1/2 c Butter or margarine 4 ea Egg whites
2 1/2 c All-purpose flour 1/2 ts Cream of tartar
1 tb Baking powder 1 ts Vanilla extract
1 ts Vanilla extract 2 c Coconut flakes
1/2 c Chopped nuts — optional
In a mixting bowl, beat eggs, yolks and sugar until light and fluffy,
about 5 minutes. in saucepan, heat milk and butter until butter
melts. Combine flour and baking powder; add to egg mixture
alternately with milk mixture. Beat until well mixed. Add vanilla.
Fold in nuts if desired. Pour into three greased 9 inch round pans.
Bake at 350 deg. for 15 to 18 minutes or until the cake in done. Cool
in pan 10 min. before removing. For frosting in a saucepan, bring
sugar and water to a boil. Boil 3-4 minutes or until a candy
thermometer reads 242 deg. (firm ball stage). Meanwhile beat egg
whites and cream of tartar in a mixing bowl until foamy. Slowly pour
in hot sugar mixture and continue to beat on high for 6 to 8 min. or
until stiff peaks form.Add vanilla. Frast the tops of two cake layers
and sprinkle with coconut; stack on a cake plate with plain layer on
top. Frost sides and top of cake; sprinkle with coconut. Refrigerate
for several hours. Yield 16 servings.
Yields
16 servings