White Mountain Coconut Cake

1 large or 2 medium fresh coconuts (meat and liquid)

3 cups cake flour, sifted before measuring

3 teaspoons baking powder

½teaspoon salt

4 large egg whites

1 cup unsalted butter

2 cups granulated sugar

1 ½ teaspoons vanilla extract

Frosting

4 large egg whites

3 cups granulated sugar

1/2 cup plus 2 tablespoons cold water

11/2 tablespoons corn syrup

½ teaspoon cream of tartar

1 ½ teaspoons vanilla extract

Heat oven to 350 degrees. Grease two 9-inch round cake pans. Line pans with waxed or parchment paper and flour lightly.

To prepare the coconut: Pierce holes in coconut eyes with drill or screwdriver. Drain and reserve coconut liquid to equal 1 cup liquid (add milk if needed to equal 1 cup.) Set liquid aside.

Place drained coconuts on sheet pan and bake 25-30 minutes until cracks form in shell. Cool 5 minutes and break off shell with a hammer. Do not use if coconut appears gray or smells fermented.

With a vegetable peeler or sharp knife remove the outer brown skin; the inside flesh should appear white. Break coconut meat into chunks and grate by hand or food processor. You should have about 21/4 cups. Set aside 3/4 cup packed coconut meat for garnish.

For the cake: In medium bowl, whisk flour, baking powder and salt until combined. Set aside.

In large, clean bowl, beat egg whites on medium high speed until stiff peaks form. Set aside.

In separate large bowl, beat butter and sugar until blended and smooth. Add 1/3 cup coconut liquid and beat 30 seconds on low speed. Scrape bowl well. Add 1/3 of the flour mixture and mix 10 seconds on low speed. Repeat twice. Beat 30 seconds on medium speed. Scrape bowl well.

Gently fold in beaten egg whites and 3/4 cup grated coconut meat. Spoon into prepared pans and bake 30-35 minutes or until tester inserted in center comes out clean. Cool 15 minutes in pans. Invert onto racks and cool 2 hours before frosting.

For the frosting: Combine egg whites, sugar, water, corn syrup and cream of tartar in large heatproof bowl over boiling water or in top of double boiler. Beat 30 seconds on low speed to combine. Increase speed to medium-high and beat over boiling water for 4 minutes. Increase speed to high and beat 3 minutes.

Add vanilla and remove from heat. Beat on high 2 to 3 minutes until frosting is thicker. Set aside to cool.

To assemble: Using long serrated knife, slice each cake layer horizontally into two layers. Place first layer cut side up. Spread thin layer frosting and lightly sprinkle with chopped coconut. Top with next layer, cut side down. Repeat with remaining layers.

Spoon generous amount of frosting on top, allowing it to run down sides. Quickly smooth top as frosting sets quickly. Frost sides. Sprinkle reserved grated coconut on top and sides. Store in cake dome. Do not cover with plastic wrap or foil.

Serves 18 to 20.

Baker's hint: Look for the freshest coconuts at ethnic produce stores.

@Recipe nutrition:Nutrition values per serving: 298 calories, 12 g fat (8 g saturated), 46 g carbohydrates, 1 g fiber, 3 g protein, 25 mg cholesterol, 154 mg sodium.