Ingredients

serves 12 to 16

　　One 18 1/4-ounce package yellow pudding cake mix

　　1 cup sour cream

　　1 1/2 cups sugar

　　12 ounces canned or frozen shredded coconut

　　

Icing

2 unbeaten egg whites

　　1 1/2 cups sugar

　　2 teaspoons light corn syrup, or 1/4 teaspoon cream of tartar

　　1/3 cup cold water

　　Dash of salt

　　1 teaspoon vanilla

　　Additional coconut to top icing (about 1/2 cup)

　　

Step 1

Preheat oven to 350 degrees. Make cake by following directions on package, substituting milk for water. Divide and bake in three 9-inch round cake pans for 20 minutes. Remove from oven and allow to cool for 5 minutes. Remove from pans. Stir together sour cream, sugar, and coconut. Spread between slightly warm cake layers, piercing each layer as you stack them. Store cake in container in refrigerator for 2 to 3 days. This allows cake to soak up moisture from the coconut. On the third day, prepare icing for cake.

　　

Icing

Step 2

Place all ingredients except vanilla and additional coconut in top of double boiler, but do not place over heat; beat 1 minute with electric hand mixer. Place over boiling water and cook, beating constantly, until frosting forms stiff peaks (about 7 minutes). Remove from boiling water; add vanilla and beat until it reaches spreading consistency (about 2 minutes). Frost top and sides of cake; sprinkle with additional coconut. Cover and store at room temperature.

　　Paula Deen's Kitchen Classics