Coconut Cake

• 1 c. butter
• 2 c. sugar
• 4 eggs
• 1 c. coconut milk
• 3 c. cake flour
• 4 tsp. baking powder
• 1/2 tsp. salt

Cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add dry ingredients alternately with coconut milk. Work fast. Bake in pan lined with wax paper for 30-40 minutes or until done with temperature of 350 degrees.

Boiled Icing:

• 2 egg whites
• 1/2 c. water
• 1 c. sugar
• 1/2 tsp. vanilla extract

Mix sugar and water in a pot, place the thermometer on the side and cook to softball stage. Remove from stove and add slowly to stiffly beaten egg whites, add extract and keep beating constantly. Continue beating until it gets to a spreading consistency. Spread over cake and sprinkle with coconut.

Cream Filling:

• 1 1/2 c. milk, fresh
• 1/4 c. sugar
• 1/4 tsp. salt
• 3 tbsp. flour
• 1 tbsp. butter
• 1/2 tsp. vanilla extract
• 1 egg yolk, beaten

Scald 1 c. milk. Mix sugar, salt, flour and remaining milk. Make thick paste. Add to scalded milk. Cook slowly until thick, stirring constantly. Add egg yolk slowly to mixture. Cook 1 minute. Add butter and vanilla extract. Cool before using.