Jeannette Price Vaughan
- 2 sticks oleo
- 2 cup sugar
- 4 eggs (reserve 2 whites for frosting)
- 1/2 tsp lemon extract
- 3 cup plain flour
- 3 tsp baking powder
- 1 cup sweet milk
- 1 tsp vanilla
- 4 (6 oz) packages frozen coconut
Cream oleo and sugar, add eggs one at a time, beating well. Mix flour and baking powder and mix alternately with milk. Stir in vanilla and lemon extracts. Bake in 3 layers in 350 degree oven for about 30 minutes. Let cool.
Mix 2 cups sugar, 1 cup milk and 2 Tbsp corn syrup in a big boiler. Bring to boil and cook about 5 minutes. Beat 2 egg whites until real frothy, but not too stiff. Add cooked syrup and beat until mixed good. Add 1 tsp vanilla and 1/2 tsp. lemon. Do not bear until stiff. Mix about 1/2 cup sugar with the frozen coconut. Stat punching holes in cake (the fun part). Spoon icing on and punch more. When you have it good and “gooey”, sprinkle coconut liberally on. Repeat layers and pray it holds together. When you get the last layer, put coconut on top and sides. I usually freeze mine when it gets cool. Have spoons to eat it with because it usually falls apart when you cut it — ask Leon.
The “Purists” — namely Sis and Reba — use only fresh coconut but since I’m lazy — the frozen works fine. Have fun and enjoy!!!
Note from Lovie:
You’ll be surprised how good it is using a yellow cake mix. Bake in 3 layers. Proceed as directed.