EASY COCONUT CAKE

Ingredients

1 box butter-recipe yellow cake mix
1 1/2 cups sugar
1/3 cup water
1 tablespoon white corn syrup
2 egg whites
1 teaspoon vanilla
1 (3-ounce) can coconut

Preparation

Prepare cake mix according to package directions, baking in two layers. Remove baked layers from pans and cool completely. Combine sugar, water and corn syrup in a heavy saucepan, stirring to mix well. Place over medium-low heat, stirring constantly until sugar dissolves. Without stirring, bring mixture to a boil; cover for 2 minutes. Remove cover and continue boiling, without stirring, until mixture reaches 238 degrees-240 degrees on a candy thermometer, or until mixture spins a fine thread when a small amount is dropped from the edge of a spoon. Meanwhile, when the syrup has been boiling about 3-4 minutes, beat egg whites in a large bowl until stiff and moist-looking. When syrup finishes cooking, remove from heat and add to egg whites in a gradual, thin stream, beating egg whites continuously with electric mixer. When all syrup is added, add vanilla; continue beating until icing holds its shape, about 2 minutes more. Spread icing over one cake layer; sprinkle with coconut. Top with second cake layer. Spread icing over top and sides, and sprinkle with remaining coconut.