Coconut Raspberry Cake With 7-Minute Frosting

My mother made this cake for many occasions: birthdays, Easter, bridal showers and baby showers. I think what makes this dessert is the frosting. It's called 7-Minute Frosting and there are many versions on how to make it. It has a light, and fluffy texture and kind of melts in your mouth. My mother made a version, which required beating the mixture in a double boiler for 7 minutes, but this version is a little easier and tastes just as good.

Coconut Cake with Raspberry filling

Ingredients:

1 yellow cake mix, prepared according to package directions for 2 9-inch round layer cakes

1 12-ounce jar of seedless raspberry jam

1 7-ounce package sweetened flaked coconut

Directions:

Bake cake and cool in pans for about 10 minutes. Remove from pans to wire racks and cool completely.

7-Minute Frosting

Ingredients:

1 cup water

1 cup sugar

4 egg whites

1/2 teaspoon cream of tartar

Pinch of salt

1 teaspoon vanilla extract

Directions:

Put water in a small sauce pan. Add the sugar but do not stir. Put the pan over medium-high heat. Using a cooking thermometer, bring to 238°.

While the sugar is cooking, separate the eggs whites from the yolks. Place the egg whites in a large mixing bowl, add the cream of tartar and pinch of salt. Beat with a hand mixer on high speed until the eggs whites form soft peaks.

When the sugar syrup has reached 238°, slowly add it, in a small stream, to the egg whites. Continue to beat on high speed, adding all of the syrup over about a 5-minute period of time.

Add the vanilla extract and beat another 1-2 or until the frosting forms firm peaks.

To assemble the cake:

Place one layer, top side down on a plate. Cover with a generous amount of raspberry jam.