Fresh Coconut Cake

• 1 fresh coconut
• 1 box white cake mix (Betty Crocker or Duncan Hines)
• 1/2 c. coconut milk
• 1/2 c. plus 2 Tbsp. water
• 1/3 c. vegetable oil
• 3 egg whites
• 1/3 c. fresh ground coconut

1. Punch a hole in the soft eye of the coconut.
2. Drain out milk. Strain out particles and reserve.
3. Dip coconut meat out of hard shell.
4. Peel off rind and grind coconut meat in a food chopper or meat grinder on fine blade.
5. Set aside.
6. In a large mixing bowl, mix cake mix, coconut milk, water, vegetable oil and egg whites. Mix on low speed for 30 seconds, then beat for 2 minutes on medium speed.
7. Fold in fresh coconut.
8. Gently pour into two 9-inch cake pans which have been oiled and lightly floured.
9. Bake at 350u0b0 from 27 to 32 minutes.
10. Cool 10 minutes on wire rack.
11. Remove from pans and cool.
12. Ice with two-egg Seven Minute Frosting and cover with fresh coconut.
13. Store in refrigerator.

fresh coconut, white cake, coconut milk, water, vegetable oil, egg whites, fresh ground coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=186849 (may not work)