Coconut Cake

INGREDIENTS:

- 4 eggs, separated
- 1/2 c. oil
- 1/2 c. water
- 1/2 tsp. vanilla
- 1/2 tsp. salt
- 1 1/2 tsp. baking powder
- 1 c. cake flour
- 3/4 c. sugar

Filling:

- 2 c. plus 2 tbsp. milk
- 3/4 c. sugar
- 1/2 tsp. vanilla
- 1 tbsp. cornstarch
- 2 eggs, beaten

Frosting:

- 1 1/2 c. whipping cream
- 3 tbsp. sugar
- 3 c. freshly grated coconut

PREPARATION:

     Mix egg yolks, oil, water and 1/2 teaspoon vanilla. Add salt, baking powder, cake flour and 3/4 cup sugar; mix until smooth. Beat 4 egg whites until stiff; carefully fold into batter. Pour into 10-inch springform pan that has been greased and floured or waxed paper-lined.

     Bake at 325° about 50 minutes or until cake tests done. Cool. Cut cake into 4 very thin or 3 thicker layers.

     To make filling, combine 2 cups milk, 3/4 cup sugar and 1/2 teaspoon vanilla in saucepan. Bring to boil. Mix cornstarch with 2 tablespoons cold milk and 2 eggs. Blend cornstarch mixture into sugar mixture and cook, stirring, until thickened. Cool.

     To assemble, spread custard between cake layers. Whip cream with 3 tablespoons sugar until stiff. Frost top and sides of cake with whipped cream. Sprinkle top and sides generously with coconut. Chill thoroughly.