Coconut Cake w/Frosting 4 eggs, separated 1/2 c. oil 1/2 c. water 1/2 tsp. vanilla 1/2 tsp. salt 1 1/2 tsp. baking powder 1 c. cake flour 3/4 c. sugar Filling: 2 c. plus 2 tbsp. milk 3/4 c. sugar 1/2 tsp. vanilla 1 tbsp. cornstarch 2 eggs, beaten Frosting: 1 1/2 c. whipping cream 3 tbsp. sugar 3 c. freshly grated coconut Mix egg yolks, oil, water and 1/2 teaspoon vanilla. Add salt, baking powder, cake flour and 3/4 cup sugar; mix until smooth. Beat 4 egg whites until stiff; carefully fold into batter. Pour into 10-inch springform pan that has been greased and floured or waxed paper-lined. Bake at 325° about 50 minutes or until cake tests done. Cool. Cut cake into 4 very thin or 3 thicker layers. To make filling, combine 2 cups milk, 3/4 cup sugar and 1/2 teaspoon vanilla in saucepan. Bring to boil. Mix cornstarch with 2 tablespoons cold milk and 2 eggs. Blend cornstarch mixture into sugar mixture and cook, stirring, until thickened. Cool. To assemble, spread custard between cake layers. Whip cream with 3 tablespoons sugar until stiff. Frost top and sides of cake with whipped cream. Sprinkle top and sides generously with coconut. Chill thoroughly.
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