Kimberly Schlapman's Coconut Cake

food.com user: Redneck Epicurean
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.