1 (18 1/4 ounce) yellow cake mix
1 cup sour cream
1 1/2 cups sugar
12 ounces shredded coconut
Frosting:
2 unbeaten egg whites
1 1/2 cups sugar
2 teaspoons light corn syrup
1/3 cup water
dash salt
1 teaspoon vanilla
1/2 cup coconut
…..
Make cake following package directions–substituting milk for water. Bake in two round cake pans for 20 minutes (or until a toothpick inserted in the center comes out clean). Remove cake from cake pans and cool slightly. Carefully cut each layer in two horizontally, so you are left with a 4 layers. Combine sour cream, sugar and coconut and spread evenly between the layers. Store cake in the refrigerator 2-3 days and then frost with seven minute frosting. Seven minute frosting: Combine all frosting ingredients except vanilla and coconut in the top of a double boiler. Place over boiling water and beat with an electric mixer for 7 minutes. Remove from heat and beat in vanilla. Frost cake and sprinkle with 1/2 cup coconut.