Kimberly Schlapman's Coconut Cake

Cook Time: 25 minutes | Yield: 8-12 servings

Ingredients

For the cake:

• 3 cups plain flour
• 2/3 cup self rising flour
• 3 cups sugar
• 1 1/2 cups Crisco
• 1 1/2 cups milk
• 1 1/2 tablespoons vanilla
• Dash of salt
• 6 eggs at room temperature
• Milk from a fresh coconut

For the icing:

• 1 1/2 cups sugar
• 1/3 cup water
• 1/4 teaspoon cream of tarter
• 2 unbeaten egg whites
• 1 teaspoon vanilla
• Shredded coconut

Directions

For the cake: Cream together sugar & Crisco until fluffy. Add one egg at a time mixing after each. Gradually add milk & flour. (Start with flour & end with flour). Add dash of salt & vanilla. Pour into 3 well-prepared layer pans.

Bake at 350 degrees for 25 minutes.

When cake is done & still hot, poke holes in the layers & pour milk from a fresh coconut over each layer.

For the icing: Mix sugar & water in a saucepan & dissolve sugar over low heat. Boil for 3 minutes. Place unbeaten egg whites & cream of tarter in a mixing bowl. Turn mixer to high & immediately add hot syrup gradually as you continue to beat for 5 minutes. Add vanilla. Icing will thicken & be fluffy. Spread on cooled cake. Sprinkle shredded coconut around sides & on top.