Recipe Courtesy of John's Family
Yellow Cake Mix
Make the cake according to the box directions into two 8-9 inch rounds. Let the cake cool completely before making the frosting.
Frosting (this is the old family recipe that John's paternal grandmother was famous for)
3 egg whites
1 cup sugar
3/4 cup light corn syrup
2 tablespoons water
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract (or vanilla bean paste)
Place the sweetened coconut on a baking sheet and lightly brown to your desired taste. The toasted coconut was an addition we tried this time, but in the days that his grandmother made the cake - she just used the coconut straight.
Place all other frosting ingredients except vanilla in the top of a double boiler. Over rapidly boiling water beat the mixture with an electric mixer until mixture stands in stiff peaks. Remove from heat and add vanilla, continue beating until thick enough to spread.
Place one layer of the cake on the bottom of your serving dish, top with some of the frosting and some of the toasted coconut. Add the second layer securing with tooth picks, and add frosting to cover the top and the sides of the cake... then add toasted coconut as desired on the top and sides of the cake. Enjoy!