Christmas Coconut Cake


2 cups flour
1 teaspoon vanilla
1 and 1/2 cups sugar
4 egg whites
3 and 1/2 teaspoons baking powder
2/3 cup flake coconut
1 teaspoon salt
1/2 cup shortening
1 cup milk
4 egg yolks


In a large mixing bowl whip shortening, sugar and vanilla. In another mixing bowl mix flour, baking powder and salt. Add milk and dry ingredients to whipped ingredients a little at a time. Mix thoroughly and fold in the coconut. In another bowl beat the egg whites until stiff, and fold into the above mixture.

Preheat oven to 350 degrees. Pour mixture into 2—9 inch greased and floured cake pans. Bake cake for 30 to 35 minutes. Remove cake from oven and allow to cool in pans for 10 minutes. Remove from pans and allow to completely cool.

Tutti Frutti Filling
2 egg yolks
2/3 cup sour cream
2/3 cup sugar
1 cup pecans (chopped)
2/3 cup flaked cocoanut
2/3 cup raisins (chopped)
1/2 cup candied green cherries
1/2 cup candied red cherries

Mix egg yolks and sour cream in a sauce pan, stir in sugar and cook over low heat, stirring constantly, until mixture begins to simmer. Continue stirring constantly until mixture begins to thicken. Remove from heat and stir in pecans, coconut, raisins, green and red cherries. Allow to cool.

MAKING THE CAKE: On the first layer of cake place 1/2 of the tutti fruitti filling. Place second layer of cake on the top of the filling. Put the remainder of the filling on top of that layer, leaving a one inch ring around the outer edge of the cake.

Beat 1 cup whipping cream, adding 1/4 cup of powdered sugar a little at a time. Ice the outer ring on the top of the cake as well as the sides with the whipping cream. Refrigerate .