Preparation / Directions:
Preparation of coconut: Pierce 3 holes in coconut; drain out milk and save. Heat coconut in 350-degree oven 30 minutes; cool. Break shell and chisel out meat. Peel off the brown skin with a potato peeler. Cut white meat in one inch pieces and grate on medium size grater or in blender.
Cream together shortening and sugar. Add well-beaten egg yolks and vanilla, beat well. Mix in grated coconut. Sift together cake flour, baking powder and salt. Add milk to coconut milk to make 3/4 cup if necessary. Add dry ingredients alternately with milk. Beat egg whites until peaks are formed; gradually beat in 1/2 cup sugar until whites are stiff. Fold into batter. Bake in 3 greased and floured 9-inch layer pans at 350 degrees for 25-30 minutes or until done.
Icing: Boil first 3 ingredients in saucepan until 242 degrees is reached on a candy thermometer. Keep pan covered first 3 minutes. Beat egg whites until very stiff. Pour hot syrup very slowly into egg whites, beating constantly. Add vanilla.
Frost between layers, top and sides of cooled cake , sprinkling with as much coconut as desired.
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