Classic Fresh Coconut Cake

Traditionalists will love this meltingly tender, pure-white cake from master baker Susan Purdy that incorporates fresh coconut and makes an ideal base for old-fashioned Seven-Minute Frosting. Preheat oven to 350 degrees. Remove coconut from its shell and grate according to instructions on H11, reserving the strained liquid. If you do not have a full cup of liquid, make up the difference with milk or cream. Save 1 cup well-packed grated meat for the cake, another cup for the icing. Spread shortening on bottom and sides of two 9-inch, 1 1/2-inch-deep layer pans. Dust evenly with flour
tap out excess flour. Position rack in lower third of the oven. Preheat oven to 350 degrees. On a sheet of wax paper, sift together the flour, baking powder and salt. Set aside. In medium-size bowl of electric mixer, whip the egg whites until stiff but not dry. Remove bowl from the mixer and scrape the beaters into the bowl. Without washing the beaters, return them to the mixer. In large bowl of electric mixer, cream the butter and sugar until completely blended into a smooth, granular paste. Add a little of the flour mixture and a little of the coconut liquid and beat on slow speed just to blend (this may be done by hand). Continue alternately adding a little of the flour mixture and liquid, blending after each addition and ending with the flour. Stir in the vanilla and about 1 cup of the whipped egg whites, just to lighten the batter. With a rubber spatula, fold the remaining whipped egg whites over onto themselves once or twice to be sure they are amalgamated. With a light touch, fold the egg whites into the batter in several additions. Spread 1 cup grated coconut meat onto a piece of wax paper and break up any clumps. Gradually sprinkle this coconut onto the batter and fold it in. Turn batter into the prepared pans and bake in the preheated oven for about 35 minutes, or until the cake tops look golden brown and start to pull away from the edges and a cake tester inserted in the center comes out clean. Allow the layers to cool on a wire rack for about 10 minutes, then run a knife around the edge of each layer to release it from the pan. Top each layer with a wire rack and invert
lift off the pan. Allow layers to cool completely on the rack. When cool, cut each layer in half horizontally, using a long-bladed serrated knife. While the cake is cooling, prepare the Seven-Minute Icing. Flavor icing with 1/2 teaspoon coconut extract, if desired. Fold in 1/2 cup of the reserved cup of coconut meat. To assemble, put a dab of icing in the center of a cardboard cake disc or serving platter to hold the cake, then top with 1 cake layer, cut surface facing up. Spread icing on this layer, then top with another cake layer and repeat. After adding the top layer, with all 4 layers lined up, ice the sides, then the top. Sprinkle remaining 1/2 cup reserved coconut on top. Note: If frosting the cake on a serving platter, protect the platter by covering it with strips of wax paper
remove the paper after icing the cake. --- Adapted from "A Piece of Cake" by Susan Purdy (Collier, 1989) Per serving (with Seven Minute Frosting): 563 calories, 6 grams protein, 25 grams fat (percent calories from fat, 39), 83 grams carbohydrates, 41 milligrams cholesterol, 322 milligrams sodium, 2 grams fiber.