1 cup unsalted butter or margarine
2 cups granulated sugar
1 teaspoon vanilla extract
6 eggs
2 cups all-purpose flour
1 large package of shredded coconut
For the glaze:
2 egg whites
1 tablespoon lemon juice
2 tablespoons confectioners' sugar
3 cups confectioners' sugar
1 cup unsalted butter or margarine
2 cups granulated sugar
1 teaspoon vanilla extract
6 eggs
2 cups all-purpose flour
1 large package of shredded coconut
For the glaze:
2 egg whites
1 tablespoon lemon juice
2 tablespoons confectioners' sugar
3 cups confectioners' sugar
Beat the butter and sugar until creamy
Add the vanilla extract and beat well
Add the eggs one at a time, beating well after each addition
Combine the flour, mixing well, and the coconut, mixing everything carefully
Pour the mixture into two 20cm-diameter pans
Bake in a moderate oven (170°C) for 1 hour, or until done
Fill with your preferred ice cream filling
Prepare the glaze: beat all ingredients until thickened
Cover the cake.
