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Country Kitchen
December 1, 2008 Previous Recipe
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CHEESE AND MUSHROOM BREAD
TUNA PATE
GLORIFIED GRAHAM
SHRIMP NEW ORLEANS
CRUNCHY COLE SLAW
OMELET IN A BAG
CHOWDER
HUNTERíS APPETIZER
FLUFFY COCONUT CAKE
FLUFFY COCONUT CAKE

1 butter recipe cake mix, prepared as directed for two round layers
3/4 cup sugar
1 1/2 cups white corn syrup
3 egg whites
3/4 tablespoon vanilla
2 cups shredded coconut

Let cake layers cool. Use (unflavored) dental floss to halve layers by wrapping around the cake and pulling tight. This helps make even layers.
To prepare filling, place sugar and syrup in a saucepan, and bring to a full boil. In the bowl of an electric mixer, beat egg whites until stiff. Gradually add syrup mixture, returning to stove top as needed to keep very warm. Add vanilla and continue beating until stiff.
Spread frosting between layers and over top and sides of cake. Sprinkle each layer with coconut.





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