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SOUTHERN COCONUT CAKE

4 yellow cake layers, approximately 3/4" thick
1 fresh coconut
13 marshmallows
1/2 to 1 cup sugar
1 to 2 cups light cream or whole milk

1 egg white
confectioner's sugar
1 can Baker's Shredded Southern-Style Coconut

Pierce coconut shell with nail and drain water from coconut, reserve.
Prepare coconut by cracking and peeling shell. Hand grate the
coconut on a fine box grater. Mechanical methods leave the coconut
much too coarse!

Combine water from coconut, marshmallows, and 1 cup light cream in
a medium saucepan. Cook gently until marshmallows melt. Add grated
coconut and sufficient additional cream or milk to make a somewhat
soupy mixture. Taste for sweetness, and add sufficient sugar to
taste. Cook coconut mixture for 15-20 minutes at very low heat.

Stack cake but putting 1/4 of coconut mixture on each layer,
including the top. While stacking, be sure to spoon equal amounts
of the liquid over each layer, allowing it to soak into the layer.

Wrap unfrosted cake securely in plastic wrap and refrigerate until
firm.

Beat egg white until very soft peaks form. Begin adding confectioner's
sugar, adding sufficient to create a spreading consistency. Frost
outside of cake and press shredded coconut into sides.

Seal cake in container and store refrigerated until serving time.
Cake is best if not cut for several days after preparing.

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