3 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 3/4 cups sugar, divided
2/3 cup butter, softened
1 cup warm coconut water (from 1 small brown coconut...if not 1 cup, add tap water)
1 teaspoon vanilla
6 large egg whites
4 large egg whites
1/4 teaspoon cream of tarter
1/8 teaspoon salt
2 tablespoons sugar
1 1/4 cups sugar
1/4 cup water
1 teaspoon vanilla extract
2 cups toasted coconut (shaved fresh if you are as smart as Gilligan, but bagged works OK, if you are like me)
Preheat oven to 350°.Lightly coat 3 9x13 pan with cooking spray and flour.
Combine flour, baking powder, and salt; stir with a whisk.
Place 1 1/2 cups plus 2 tablespoons sugar and butter in a large bowl; beat with a mixer at medium speed for 2 1/2 minutes or until well blended.
Add flour mixture and coconut water alternately to sugar mixture, beginning and ending with flour mixture.
Beat in 1 teaspoon vanilla.
In a separate bowl, beat 6 egg whites on high speed until foamy using clean, dry beaters.
Add remaining 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form (do not overbeat).
Carefully fold egg whites into batter; pour batter into prepared pan.
Bake at 350° for 20-35 minutes or until a wooden pick inserted in center comes out clean. (This is where I am fudging it. I don't remember how long I baked the 9x13 cake & original recipe says 18 minutes for round pans.)
Cool in pan on wire rack.
To prepare frosting, combine 4 egg whites, cream of tartar, and 1/8 teaspoon salt in a large bowl; beat with a mixer at high speed until foamy.
Add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form.
Combine remaining 1 1/4 cups sugar and 1/4 cup water in a saucepan; bring to a boil.
Cook, without stirring, until candy thermometer registers 250°.
With mixer on low speed, pour hot sugar syrup in a thin stream over egg whites.
Gradually increase speed to high; beat 8 minutes or until thick and cool.
Stir in 1 teaspoon vanilla. (This is SERIOUSLY AWESOME frosting. Really.)
Spread frosting over top of cake.
Gently press toasted coconut onto top of cake.
Store cake loosely covered in refrigerator. (Serves 12-16)