Rocky Mountain Coconut Cake

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 cup real butter, softened
• 2 cups granulated sugar
• 4 eggs
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 cup grated coconut
• 1 1/2 cups sugar
• 1/2 cup water
• 2 egg whites (room temperature)
• 2 1/2 cups grated coconut
• 2 cups chopped raisins
• 1 cup currants
• 1 cup chopped blanched almond
• 1 three-layer cake

Recipe

• 1 for the cake:.
• 2 preheat oven to 350°f.
• 3 grease and flour three 9-inch round cake pans.
• 4 cream butter; gradually add sugar, beating well.
• 5 add eggs, one at a time, beating well after each addition.
• 6 sift flour, baking powder and salt together; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
• 7 mix well after each addition.
• 8 stir in vanilla.
• 9 pour batter into prepared cake pans.
• 10 bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
• 11 cool in pans 10 minutes; remove layers from pans and let cake cool completely.
• 12 spread rocky mountain filling between layers and top with coconut.
• 13 for the filling:.
• 14 combine sugar and water in a heavy saucepan.
• 15 cook over medium heat, stirring frequently, until mixture comes to a boil and sugar is dissolved.
• 16 beat egg whites until foamy.
• 17 while beating at medium speed of electric mixer, slowly pour hot syrup in a thin stream over egg whites.
• 18 turn mixer to high speed and continue beating until stiff peaks form and mixture is thick enough to spread.
• 19 stir in coconut, raisins, currants and almonds.