COCONUT SHEET CAKE W/ COCONUT CUSTARD FILLING

Steps:

• 1. COCONUT CUSTARD:
• 2. In large heavy sauce pan stir together egg yolks,sugar,flour, gradually stir in warmed cream,add butter cut in pats and coconut and vanilla extract.
• 3. cool for 10-15 min, add coconut stir, pour into bowl put into refrigerator and allow to cool 2 hours before putting on cake.
• 4. Cook over low heat,stirring constantly until mixture thickens and coats the back of metal spoon.(DO NOT LET MIXTURE BOIL)can take from 10-20 min. so be patience.
• 5. COCONUT SYRUP:
• 6. in medium sauce pan,boil coconut,water, and sugar for 30 min. on a low boil. cool
• 7. CAKE: you are going to make 2 9x13 cakes you can mix both together or separate just half ingredients.
• 8. In large mixing bowl mix cake mix,eggs,sour cream,oil,coconut cream,coconut extract.
• 9. beat cake batter until well mixed about 3 min.
• 10. FOLD in beaten egg whites. DO NOT STIR, FOLD in.
• 11. bake on 350 for 25 to 30 min. in 2-9x13 pans thats been sprayed and floured.Until they are pulling away from sides and spring back when touched.
• 12. cool cakes on rack for 10 min. brush each cake with coconut syrup. let set 20 min and brush again.
• 13. If you are putting your cake on a serving platter now is the time to turn out first cake.
• 14. I put wax paper on bottom of pan and up the ends so I can loosen the sides and lift the cake out.
• 15. ICING:
• 16. Take cherries out of jar and place on paper towel to dry
• 17. Put marshmallow cream in mixing bowl,add vanilla extract.
• 18. add about one cup of cool whip to marshmallow cream, stir until well mixed.
• 19. add rest of cool whip and FOLD into marshmallow and cool whip mixture.
• 20. frost top and sides of cake. Sprinkle coconut on top of cake and add dry cherries. Keep refrigerated