Easter = Coconut Cake

Dear family and friends,

Easter means coconut cake, right? Well, coconut cake just happens to be my mom's favorite cake and she just so happened to have a birthday recently. So...I made a new coconut cake recipe. It was given to me by a dear lady that I have worked with in the past and I just got the chance to try it out.

As you can see, it is really good, because this is the only picture I got of the cake...It was eaten as soon as the candles were blown out. Below is the recipe...Enjoy!

Susan's Coconut Cake

Duncan Hines cake mix (+ called for ingredients-buttermilk instead of water)
Large package frozen flaked coconut
Flake cocnut (for outside of cake)
3/4 cup granulated cugar
1 3/4 cup milk

Prepare cake according to package directions, substituting buttermilk for the water. Bake in three 8-9 inch pans. Cool in pans 10-15 minutes and split each cake in half (I skipped this part and three layers worked just fine), making 6 layers.
Bring frozen coconut, sugar, and milk to a boil. Then simmer mixture during the whole time that the cake is baking.
Put one layer on the plate and pour part of the coconut mixture on cake. Continue stacking/adding coconut mixture until final layer is on the top. Do not put any coconut mixture on the outside of the cake.
Make the following seven minute icing and frost cake. Cover icing with the fresh coconut.

Seven Minute Icing

3 large egg whites
3/4 cup sugar
1/3 cup light corn syrup
1 teaspoon vanilla

Put everything except vanilla in a medium size double boiler and place over boiling water. Use a hand mixer and beat constantly for 7 minutes. Then take off heat and add vanilla. Beat icing until fluffy. Frost the cake and cover with flaked coconut.