1-1/2 c. cake flour, sifted 1 tsp. vanilla
2 tsp. baking powder 2/3 c. sugar
1/4 tsp. salt 2 egg yolks
6 tbsp. butter or shortening 1/4 c. canned milk, diluted with
1-1/2 c. shredded coconut 1/4 c. water
Preheat oven to 350 deg. Grease 18 2” muffin tins. Sift flour before measuring. Resift with baking powder and salt. In separate bowl, cream together shortening and vanilla. Add sugar gradually and cream. Beat in egg yolks one at a time. Blend well. Add flour mixture alternately with milk and water mixture, beginning and ending with flour mixture. Bake 20 minutes, or until cakes shrink from sides of tins. Remove from oven and turn out of tins. Cool on racks.
Reduce oven heat to 250 deg. Spread meringue (see recipe below) on bottom and sides of cool cupcakes. Sprinkle with 1-1/2 c. shredded coconut (1/4 lb.). Put on baking sheet, upside down, with meringue sides up. Return to oven and bake 10 minutes, or until coconut is very lightly browned.
2 egg whites 6 tbsp. sugar
Beat egg whites until stiff, but not dry. Continue beating while adding sugar, a little at a time.