Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 4 xes | Eggs |
| ½ cup | Oil |
| ½ cup | Water |
| ½ teaspoon | Vanilla |
| ½ teaspoon | Salt |
| 1½ teaspoon | Baking powder |
| 1 cup | Cake flour |
| ¾ cup | Sugar |
| 2 cups | Plus 2 T milk |
| ¾ cup | Sugar |
| ½ teaspoon | Vanilla |
| 1 tablespoon | Cornstarch |
| 2 xes | Eggs, beaten |
| 1½ cup | Whipping cream |
| 3 tablespoons | Sugar |
| 3 cups | Freshly grated coconut |
FILLING
FROSTING
Separate 4 eggs. Mix eggs yolks, oil, water and ½ tsp vanilla. Add salt, baking powder, cake flour and 3⅖ c. sugar and mix until smooth. Beat 4 egg whites until stiff and carefully fold into batter.
Pour into 10 in springform pan that has been greased and floured and waxed paper lined. Bake at 325F about 50 minutes, or until cake tests done. Cool. Cut cake into 4 very thin or 3 thicker layers. To make filling, combine 2 cups milk, ¾ c. sugar and ½ tsp vanilla in saucepan. Bring to boil. Mix cornstarch with 2 T.cold milk and 2 effs. Blend cornstarch mixture into sugar mixture and cook, stirring, until thickened. Cool.
to assemble, spread custard between cake layers. Whip cream with 3 T sugar until stiff. Frost top and sides of cake with whipped cream.
Springle top and sides generously with coconut. Chill thoroughly.