Fresh Coconut Cake

• butter↗1 cup
• sugar↗2 cups
• cake flour↗3 cups
• baking powder↗3 teaspoons
• salt↗1⁄2 teaspoon
• sweet milk↗1 cup
• eggs, whole↗4
• vanilla↗1 teaspoon
• FILLING
• sugar↗3 tablespoons
• sweet milk↗3⁄4 cup
• butter↗1⁄8 cup
• coconut1⁄4 cup
• ICING↗
• sugar↗2 cups
• cup water↗1
• cup white corn syrup↗1⁄4
• egg whites, stiffly beaten↗2
• teaspoon vanilla↗1
• large fresh coconut, grated1

Step-by-step instructions

1. 1

   Cream butter and sugar for at least 10 minutes. Sift flour, baking powder, and salt together. Alternately add milk and flour to creamed mixture. Beat in one egg at a time. Add vanilla. Pour in three greased and floured 8-inch cake pans. Bake 25 to 30 minutes at 350 degrees.

2. 2

   For a moist cake, make a filling by combining sugar, milk, butter, and coconut. Heat almost to a boiling point and put mixture over each layer of cake.

3. 3

   Make a divinity icing of last six ingredients. Boil sugar, water, and corn syrup until mixture spins a thread. Slowly pour boiled mixture over stiffly beaten egg whites. Add 1 teaspoon vanilla. Continue beating until spreading consistency is reached.

4. 4

   Heap icing and coconut between layers and on top and sides of cake.