Title: Coconut cake #3
 Categories: Cake
      Yield: 16 Servings
 
MMMMM----------------------------CAKE---------------------------------
      1 pk (18.5-oz) butter yellow cake
           -mix
      1 c  Sour cream
    1/2 c  Wesson oil
      5    Eggs
    1/2 c  White Karo syrup
      1 ts Vanilla

MMMMM---------------------------ICING--------------------------------
      2 c  Sugar
      4    Egg whites; room temperature
      6 tb Cold water
      2 tb White Karo syrup
    1/4 ts Cream of tartar
      1 ts Vanilla
           Freshly grated coconut -or-
      1 pk Flaked coconut (optional)
 
  Preheat oven to 325ø. Mix cake mix, sour cream, oil, eggs, Karo and
  vanilla with electric mixer for 3 to 4 minutes. Pour into a greased
  9x13 cake pan. Bake 45 minutes to 1 hour.  Cooking time may vary
  according to oven. Test for doneness by inserting toothpick into
  center of cake. When toothpick comes out dry, cake is done, but cake
  will be very soft in the center. To prepare icing, combine sugar, egg
  whites, water, Karo and cream of tartar. Cook over boiling water,
  beating constantly with electric mixer until icing stands in soft
  peaks. Remove from heat, add vanilla and beat 1 minute more. Spread
  over cake and sprinkle coconut over top, if desired. Yield: 16
  servings.
  
  BARBARA MOORE
  
  (MRS. J. MALCOLM, JR.)
  
  From , by the Little Rock (AR)
  Junior League.  Downloaded from Glen's MM Recipe Archive,