Family Tested & Approved
butter cake mix, be sure to get the full size cake mix and not the reduced size some companies are now making
FOR THE ICING
Mix all of the cake ingredients together with a wire whisk until well blended. Don't use an electric mixer for this.
Mama says it makes a cake dry when you beat the batter up to long.
Butter and four 2-8 inch round cake pans. You can use 2-9 inch cake pans, but the cake won't be as high.
Divide cake batter between pans. Place in oven and bake for 25 minutes. Whisk the cakes cool and make the icing.
Place the sugar, water and corn syrup in a sauce pan on medium heat.
Using a candy thermometer cook to the soft ball stage or 240 degrees, stirring constantly.
The mixture should become almost clear. You can also do this in the microwave does make this step easier.
Cook on high for 4 minutes, remove and stir well and then cook for about 3 more minutes on high.
This could vary by a minute or 2 depending on the power of your microwave. It still needs to reach the soft ball stage.
With an electric mixer beat the egg whites with the baking powder until it reaches the soft peak stage.
Slowly pour in the syrup and keep mixing until the icing stands in peaks. This takes some time to accomplish so don't give up on it.
Just keep beating it and eventually the peaks will form.
Place one of the cake layers on a pretty cake plate.
Frost the top of the first layer and sprinkle with 1/2 cup coconut.
Place the other layer on top of the first and frost the entire cake.
Sprinkle the rest of the coconut over the top and sides of the cake.