AFFILIATE_ID 101 DIRECTIONS For the cake, cream the butter and add the sugar gradually. Combine the flour and baking powder to the mixture alternating with the milk. Beat the egg whites until fluffy but not dry. Fold into the creamed ingredients and add the flavorings. Bake in three greased and floured 9 inch cake pans at 375 degrees for 30 minutes or until a toothpick inserted comes out clean. Cool. For the icing, combine together the 3 cups sugar, water and vinegar. Cook until you can spin a fine thin thread. Beat the egg whites with cream of tartar. Gradually add the sugar mixture beating constantly. Add the vanilla and lemon flavorings. Stir in the coconut and spread on cooled cake layers. EXPORT_TYPE TEXT IMAGE INGREDIENTS DESCRIPTION butter DIRECTION MEASUREMENT cup QUANTITY 1 DESCRIPTION sugar DIRECTION MEASUREMENT cups QUANTITY 2 DESCRIPTION flour DIRECTION MEASUREMENT cup QUANTITY 3 1/2 DESCRIPTION baking powder DIRECTION MEASUREMENT tsp QUANTITY 3 1/2 DESCRIPTION milk DIRECTION MEASUREMENT cup QUANTITY 1 DESCRIPTION egg whites beaten DIRECTION MEASUREMENT QUANTITY 8 DESCRIPTION each vanilla and lemon extract DIRECTION MEASUREMENT tsp QUANTITY 1/2 DESCRIPTION Coconut Topping DIRECTION MEASUREMENT QUANTITY DESCRIPTION granulated sugar DIRECTION MEASUREMENT cups QUANTITY 3 DESCRIPTION water DIRECTION MEASUREMENT cup QUANTITY 1 DESCRIPTION vinegar DIRECTION MEASUREMENT tsp QUANTITY 2 DESCRIPTION egg whites beaten DIRECTION MEASUREMENT QUANTITY 3 DESCRIPTION each vanilla and lemon extract DIRECTION MEASUREMENT tsp QUANTITY 1 DESCRIPTION cream of tartar DIRECTION MEASUREMENT tsp QUANTITY 1/2 DESCRIPTION coconut DIRECTION MEASUREMENT cup QUANTITY 1 1/2 KEYWORDS NAME Classic Coconut Cake NOTE NUTRITION PREP_TIMES AMOUNT 60 TIME_TYPE_ID 9 TIME_UNIT_ID 2 AMOUNT 45 TIME_TYPE_ID 5 TIME_UNIT_ID 2 SERVINGS 8 SOURCE RealCajunRecipes.com TYPE 102