Recipe - Vestals Coconut Cake

2 cup Whipping cream
2 cup Sugar
2 cup Selfrising flour
4 Eggs; (separate & whip
; whites)
1 teaspoon Vanilla

SEVEN MINUTE ICING
3 Unbeaten egg whites
1 One half cup Sugar
One fourth teaspoon Cream of tartar
1/3 cup White corn syrup
1 teaspoon Vanilla
1 pack Frozen coconut milk from 1
coconut

Mix well and bake for 45 minutes (round cake), or 55 minutes (oblong cake)
at 350 degrees. (May use a cake mix as a substitute)

Seven Minute Icing:

Place icing over rapidly boiling water. Beat for seven minutes, or until
thoroughly blended. Add 1 teaspoon of vanilla. Layer the icing on top of
the cake, and then sprinkle your coconut on top and on the sides. (A small
package of frozen coconut is all that will be needed for this) Punch holes
in the cake and pour the coconut milk across the top.

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