Yield: 16 servings
| Measure | Ingredient |
|---|---|
| 2 eaches | Eggs -- plus 4 eggs yolk |
| 1½ cup | Sugar |
| 1 cup | Milk |
| ½ cup | Butter or margarine |
| 2½ cup | All-purpose flour |
| 1 tablespoon | Baking powder |
| 1 teaspoon | Vanilla extract |
| ½ cup | Chopped nuts -- optional |
| \N \N | Frosting |
| 1¾ cup | Sugar |
| ½ cup | Water |
| 4 eaches | Egg whites |
| ½ teaspoon | Cream of tartar |
| 1 teaspoon | Vanilla extract |
| 2 cups | Coconut flakes |
In a mixting bowl, beat eggs, yolks and sugar until light and fluffy, about 5 minutes. in saucepan, heat milk and butter until butter melts. Combine flour and baking powder; add to egg mixture alternately with milk mixture. Beat until well mixed. Add vanilla.
Fold in nuts if desired. Pour into three greased 9 inch round pans.
Bake at 350 deg. for 15 to 18 minutes or until the cake in done. Cool in pan 10 min. before removing. For frosting in a saucepan, bring sugar and water to a boil. Boil 3-4 minutes or until a candy thermometer reads 242 deg. (firm ball stage). Meanwhile beat egg whites and cream of tartar in a mixing bowl until foamy. Slowly pour in hot sugar mixture and continue to beat on high for 6 to 8 min. or until stiff peaks form.Add vanilla. Frast the tops of two cake layers and sprinkle with coconut; stack on a cake plate with plain layer on top. Frost sides and top of cake; sprinkle with coconut. Refrigerate for several hours. Yield 16 servings.
Recipe By : Taste Of Home