1 box yellow cake mix
1 package vanilla instant pudding
4 egg yolks, plus 1 egg white
1/2 cup cooking oil
1 1/4 cups water
8 ounces sour cream
1 1/2 cup sugar
12 ounces frozen coconut, thawed

FLUFFY WHITE FROSTING:
1 cup sugar
1/3 cup water
1/3 teaspoon cream of tartar
3 large egg whites
1 1/2 teaspoon vanilla
1 cup frozen coconut, thawed

For cake, sift cake and pudding mixes together twice. Mix well with eggs, oil, and water. Bake in 2 greased and floured round cake pans at 325 degrees for 35-40 minutes or until done; cool. Combine sour cream, sugar, and coconut. Split both cooled layers and spread filling between split layers. Unfrosted cake is suitable for freezing.

For frosting, thoroughly mix water, sugar, and cream of tartar in sauce pan. Boil slowly until syrup forms a 6-inch to 8-inch thread, leaving pan covered for first three minutes to prevent sugar crystals from forming.

While syrup cooks, beat egg whites until peaks form. Very slowly pour a thin stream of syrup into egg whites, beating constantly. Add vanilla and continue to beat until frosting holds shape. Spread between two layers and on top and sides of cake.Sprinkle with coconut.
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EDITOR’S NOTE: Recipes published in the “Country Kitchen” are not kitchen-tested prior to publication. Look for more “Country Kitchen” recipes online at www.AlfaFarmers.org.