Categories: Cakes - Frosting - Icing

Ingredients

• 1/2 cup shortening
• 1 1/2 cups sugar
• 2 eggs
• 1 tsp. vanilla extract
• 2 1/4 cups sifted cake flour
• 2 1/2 tsp. baking powder
• 1 tsp. salt
• 1 cup milk
• Cream Filling:
• 3/4 cup sugar
• 1/3 cup cornstarch
• 8 egg yolks, beaten
• 1 13 oz. can evaporated milk
• 1 1/2 cups milk
• 1 tsp. vanilla
• 1 large coconut, cracked, peeled, and shredded
• Meringue:
• 8 egg whites
• 1/2 tsp. cream of tartar
• 1 tsp. vanilla
• 1 cup sugar

Directions

1. Cream shortening and sugar. Beat in eggs and vanilla.

2. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk. Mix well. Pour into a greased and floured 13 × 9 × 2 inch pan.

3. Bake in a 375 degree oven for 25 to 30 minutes or until done. Cool 15 minutes; invert onto wire rack. Cool and split into 2 layers.

4. Place bottom half of cake on baking sheet; spread with half of Cream Filling, then sprinkle with half of coconut. replace top of cake and spread with remaining Cream Filling: sprinkle with remaining coconut. Spread Meringue on top and sides of cake.

5. Bake in a 350 degree oven for 12 to 15 minutes or until meringue is golden. Store cake in refrigerator.

6. Cream Filling: Combine sugar and cornstarch; add egg yolks and mix well. Gradually add evaporated milk and milk; mix well.

7. Cook over medium heat, stirring constantly, until smooth, thickened, and bubbly, about 15 to 20 minutes. Remove from heat and stir in vanilla. Cool.

8. Meringue: Beat whites with cream of tartar and vanilla until soft peaks form. Gradually and sugar, beating until stiff and glossy peaks form.

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