Kate's Coconut Cake

To make the cake: Preheat oven to 350 degrees. Rub or spray two 9-inch cake pans with oil or shortening and lightly dust with flour. Cut circles of wax paper and fit into the bottom of each pan
oil and flour the paper lightly. Sift the flour, baking powder and salt together. In a separate bowl, beat the sugar and butter until light, then beat in the eggs and vanilla. Add the dry ingredients and milk alternately, starting and ending with dry ingredients, and beat until smooth. Pour the batter into the pans and bake 20 to 25 minutes until cake is pale brown and springs back when lightly touched or when a toothpick inserted near the center comes out clean. Turn out onto a rack and remove wax paper. Using another rack, flip layers so cake layers are right side up. Carefully place one layer on a plate. (The cake is too moist to place on cardboard.) To make the icing: Place the beaten egg whites in a large saucepan and add sugar, coconut and coconut milk. Over medium heat, bring the mixture to a boil
continue to boil and stir with a wooden spoon 10 minutes. Remove from heat and spread with wooden spoon on the top of the bottom layer. Add second layer. Using a metal spatula, pat icing on sides, then top. If parts of it slide, just scoop up and pat it back on until set. Note: Almand uses Hokan brand "lite coconut milk," which comes in a 13.5-ounce can. She adds enough water to make 2 cups of liquid, 1 for the cake and 1 for the icing. Per serving: 473 calories, 5 grams protein, 18 grams fat (percent calories from fat, 34), 76 grams carbohydrates, 84 milligrams cholesterol, 515 milligrams sodium, 1 grams fiber.