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Coconut Layer Cake
1/2 cup butter
1 1/4 cups Sugar
2 egg yolks
2 teaspoons vanilla extract
2 teaspoons lemon juice
2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
3 egg whites (at room tempature)
Boiled frosting (recipe at bottom)
1 fresh coconut, grated
Cream butter; gradually add sugar. beat at medium speed of an electic mixer. add egg yolks, beating well. add vanilla and lemon juice, mixing well.
combine flour, baking poser, and salt; add to cream mixture alternately with milk, beginning and ending with flour mixture. mix after each addition. beat egg white until stiff peaks form; fold into batter.
pour batter into greased and floured 9 inch round cakepans. bake @ 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.
spread frosting and sprinkle coconut between layers. spread frosting on top and sides and sprikle with coconut. yield: one two layer cake.
1 cup plus 2 tablespoons sugar
1/4 cup cold water
3 egg whites
1 teaspoon lemon juice
combine sugar and water in a heavy saucepan. cook over medium heat, stirring constantly, until clear. cook without stirring to soft ball stage 240 degrees
beat egg whites until soft peaks form; continue to beat, slowly adding syrup mixture. add lemon juice and beat until stiff peaks form. yield: enough for one two layer cake.