"We don't have a holiday celebration unless my grandmother's coconut cake is on the table," says Kimberly. "And my mother's best friend makes these amazing things called 'Haystacks.'"
For the cake: Cream together sugar & Crisco until fluffy. Add one egg at a time mixing after each. Gradually add milk & flour. (Start with flour & end with flour). Add dash of salt & vanilla. Pour into 3 well-prepared layer pans.
Bake at 350 degrees for 25 minutes.
When cake is done & still hot, poke holes in the layers & pour milk from a fresh coconut over each layer.
For the icing: Mix sugar & water in a saucepan & dissolve sugar over low heat. Boil for 3 minutes. Place unbeaten egg whites & cream of tarter in a mixing bowl. Turn mixer to high & immediately add hot syrup gradually as you continue to beat for 5 minutes. Add vanilla. Icing will thicken & be fluffy. Spread on cooled cake. Sprinkle shredded coconut around sides & on top.
Melt butterscotch and peanut butter using double boiler over low heat. Mix noodles and peanuts in butterscotch. Drop by spoonful on wax paper. Refrigerate to harden.
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