Katrina's Cookbook

Coconut Cake

1 stick margarine
1/2 cup shortening
2 cups sugar
5 egg yolks
2 cups all-purpose flour
1 tsp. baking soda
1 box instant vanilla pudding mix
1 cup buttermilk
1 small can coconut
1 cup chopped pecans (optional)
1 tsp vanilla
5 egg whites stiffly beaten

-Cream margarine & shortening
-Add sugar, beat until fluffy
-Add flour, buttermilk, & egg yolks beginning & ending with flour
-Add instant pudding mix
-Stir in vanilla, nuts, & coconut

-Beat egg whites until stiff, fold into cake batter (do not beat or stir)

-Pour into 3(three) 9-inch pans
-Bake at 350* until done, apporx 25-30 minutes.

Frosting for Coconut Cake

1 1/2 cup sugar
3/4 cup water
1 tblsp white corn syrup
1 tsp vanilla

-In a  double boiler, cook until it forms a ball in cold water
   (approx 30 mins)
5 egg whites 1 tsp cream of tarter

-Beat egg whites until stiff
-Add cream of tarter
-Slowly pour syrup over egg whites while still beating

-Stir in coconut

-Spread in between layers, over top & sides of cake
-Sprinkle a little of coconut over cake