Coconut Cake

Some of the very best recipes in the Deep South are passed from cook to cook. They're written on little slips of paper, usually with no directions other than ingredients. It's assumed you know how to throw it all together and make the ingredients come out tasting wonderful. What they don't tell you is that most really good cooks kind of alter things as they go. At least in the South. That we get the recipe ingredients written down is a big deal.



Now that I've totally freaked you out, let me assure you that this recipe comes complete with ingredients and directions. It was passed from one cook to another on a little slip of paper. I've added the directions. It's a wonderful cake. I know you'll enjoy it.

Coconut Cake

1 box white cake mix
1 box intant coconut pudding
3 eggs
1 cup oil
1 cup water
1 tablespoon coconut flavoring
1 tablespoon vanilla



Mix all ingredients together, blending well. Start with the cake mix and pudding, add a little water and oil until you've added it all. Add one egg at a time, blending thoroughly after each. Then finish with the flavorings.



Grease and flour three to four cake pans. Divide the cake batter evenly among the pans. Bake at 375 for 20 to 25 minutes. Remember that oven temperatures vary. You'll need to check it, especially the first time, to see how long this cake takes in your oven. Then you can jot down the time for when you make it again. And you will want to make it again. When the layers have finished baking, remove them from the pans and cool on racks.

Icing

1 box confectioners sugar
1 cup white crisco
1 tablespoon coconut flavoring
1 tablespoon vanilla flavoring
1 12-oz. package frozen coconut, thawed
3 egg whites



Beat all ingredients, except the coconut, together until it's smooth. Stir in the coconut. Frost your cake. I recommend storing the cake in the refrigerator.

Coconut Cake