Fresh Coconut Cake

Directions

1. Puncture eyes of coconut. Drain liquid and reserve. Place coconut in 350 oven for 20 min. Hit hot coconut with hammer to remove shells. Remove any remaining shell with blunt knife. Pare and chunk coconut. In a blender jar, whirl 1/2 c. coconut with 1 Tbsp. reserved coconut liquid about 30 seconds till well grated. Remove grated coconut; repeat with remaining coconut. Should end up with 3 c. grated coconut. Reserve 1 c. of coconut for Seven Minute Frosting.
2. Greae and lightly flour two 8 inch round cake pans. Cream 3/4 c. sugar, shortening, and lemon extract till light and fluffy. Combine flour, baking pwdr, and salt. Beat 1/3 dry ingredients into creamed mix. Beat in 1/2 c. lowfat milk. Repeat ending with dry ingredients. Mix in 1 c. coconut.
3. Beat egg whites to foamy stage. Gradually add in remaining sugar, beating till stiff peaks form. Gently fold into batter. Pour into prepared cake pans. Bake in a 350 oven for 30 min till toothpick inserted in center comes out clean. Cold 5 min; turn onto wire rack to complete cooling.
4. Frost one layer with Seven Minute Coconut Frosting; sprinkle top with 1/4 c. coconut. Add in second layer. Frost entire cake. Sprinkle top and sides with 3/4 c. remaining coconut.
5. SEVEN MINUTE COCONUT FROSTING: Combine egg whites, sugar, cream of tartar, cool water and lemon extract in top of double boiler; beat 1 minute. Set top of double boiler over boiling water; cook 7 min, beating constantly at high speed till stiff peaks form. Remove from heat. Mix in reserved grated coconut.