Coconut Cake

• 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
• 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)

1. Preheat oven to 350 degrees.
2. Make cake by following directions on package, substituting milk for water.
3. Divide and bake in three 9-inch round cake pans for 20 minutes.
4. Remove from oven and allow to cool for 5 minutes.
5. Remove from pans.
6. Stir together sour cream, sugar, and coconut.
7. Spread between slightly warm cake layers, piercing each layer as you stack them.
8. Store cake in container in refrigerator for 2 to 3 days.
9. This allows cake to soak up moisture from the coconut.
10. On the third day, prepare icing for cake.
11. 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.
12. Place over boiling water and cook, beating constantly, until frosting forms stiff peaks (about 7 minutes).
13. Remove from boiling water; add vanilla and beat until it reaches spreading consistency (about 2 minutes).
14. Frost top and sides of cake; sprinkle with additional coconut.
15. Cover and store at room temperature.

cake mix, sour cream, sugar, coconut, egg whites, sugar, light corn syrup, cold water, salt, vanilla, icing

Taken from www.epicurious.com/recipes/food/views/coconut-cake-384801 (may not work)