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[quote=Anonymous]Nathalie Dupree's is awesome.  The key is using soft white flour (White Lily, or cake flour if you don't have WL).

COCONUT CAKE
1 1/4 cups flour
1 1/4 cups cake flour (not self-rising)
1 TBL baking powder
1 tsp salt
1 1/2 cups sugar
3/4 cup soft butter
2 large eggs
1 tsp vanilla

Icing:
3 egg whites, stiffly beaten
2 cups sugar
Meat of 1 fresh coconut, ground or grated
1 cup coconut milk

For the cake, preheat the oven to 350Â°. Grease two 8" cake pans & dust w/flour. Place circles of waxed paper in the bottoms of the pans & grease & flour them.
Sift the flour, baking powder & salt together. In a separate bowl, cream the sugar & butter, then add the eggs & vanilla & beat well. Add the dry ingredients & milk alternately, starting & ending w/the dry ingredients & beat until smooth. Pour the batter into the pans & bake 20-25 minutes. Cool on a rack, remove from the pans & peel off the waxed paper.
To make the icing: Place the beaten egg whites in a saucepan & add sugar, coconut & coconut milk. Over medium heat, bring the mixture to a full boil & boil 4-5 minutes. Remove from the heat & spread on the cake while both the cake & icing are still warm.~~[/quote]

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