Three Layer Coconut Cake

Ingridients

3 cups cake flour

2 cups white sugar

1 teaspoon salt

5 teaspoons baking powder

3/4 cup shortening

1 1/2 cups milk

4 eggs

1 1/2 teaspoons vanilla extract

3 cups white sugar

1 tablespoon light corn syrup

1 cup boiling water

3 egg whites

1 teaspoon vanilla extract

1/2 cup flaked coconut

Directions

Prep 20 m

Cook 30 m

Ready In 50 m

Mix flour, 2 cups sugar, salt, and baking powder; add shortening and milk. Beat well. Beat in eggs and 1 1/2 teaspoons vanilla. Spread batter in three greased and floured 9 inch round pans.

Bake for 30 minutes at 350 degrees F (175 degrees C). Cool, and remove from pans.

Mix 3 cups sugar, corn syrup, and 1 cup boiling water in a saucepan; boil until mixture spins thread. Beat egg whites until stiff. Pour syrup over egg whites, beating constantly. Add 1 teaspoon vanilla to flavor the icing. Frost cake, and sprinkle with coconut.

Preheat oven to 350 degrees F (175 degrees C).