DEDE’S COCONUT CAKE

2 c. cake flour
1-1/3 c. sugar
¾ c. whole milk
½ c. Crisco shortening
1/3 c. milk
2 eggs
Pinch salt
1 t. vanilla
3 t. baking powder

Preheat oven to 350 degrees. Cream Crisco and sugar together and add the flour alternately with the ¾ c. milk. Beat for 2 minutes. Add the rest of the ingredients and mix well. Pour into greased and floured layer pans. I haven’t made this cake in years so I don’t know the exact baking time. I would check it after 30 minutes and test it with a toothpick.

7 MINUTE ICING:

1-1/2 c. sugar
1/3 c. water
1 TB white Karo corn syrup
2 egg whites
Sprinkle salt
1-1/2 t. vanilla
Coconut

Place sugar, water, Karo, egg whites and salt in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens it could cause your frosting to become grainy.) Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla and ice cake. Immediately cover icing with coconut before the icing sets up.