Coconut Cake with 7-minute Frosting

Ok this is my dad's favorite cake in the whole world!  So when I made this for yesterday, he was a very happy man.  Also, so was my uncle.  My uncle loves both the carrot and the coconut.  I believe that coconut is a traditional Easter dessert.  But it is also good anytime of the year.

Coconut Cake with 7-Minute Frosting


1/2 cup butter flavored shortening
1/2 cup butter, softened
2 cups white sugar
4 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 3/4 cups milk**

2 egg whites
1 1/2 cups white sugar
1/3 cup cold water
1 1/2 teaspoons light corn syrup
1 teaspoon vanilla extract
1 7oz package of sweetened flake coconut

Cake:

1. Preheat oven to 350 degrees F.
2. Grease and flour one 9 x 13 inch pan or two 9" round cake pans.
3. Cream together butter, shortening and 2 c. sugar. Beat in eggs and 2 t. vanilla.
4. In a separate bowl, combine flour, baking powder, and 1 t. salt.
5. Add to creamed mixture alternately with milk. Mix well.
6. Pour batter into prepared pan.
7. Bake for 45 minutes, or until cake tests done. Cool completely.

7-minute Frosting:

1. Put egg whites, 1 1/2 c. sugar, water and corn syrup in top of double boiler. Beat until mixed well.
2. Place over rapidly boiling water.
3. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised.
4. Remove from heat. Add 1 t. vanilla. Beat. Frost cake and cover with flake coconut.

(12 servings - 16 PP)

**For a variation, you can substitute 3/4 c. of coconut milk for 3/4c. of the regular milk.  So the recipe would be 1 cup of milk and 3/4 cup of coconut milk.