2 eggs
2 teaspoons white sugar
1 teaspoon vanilla extract
2 1/2 cups vegetable oil
2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground nutmeg
1 teaspoon salt
2 cups butter, softened
3 egg yolks
1 cup white sugar
2 teaspoons vanilla extract
3 cups flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch springform pan.
In a large bowl, beat egg yolks until frothy. Stir flaked coconut into rose petals, 1/2 cup at a time, mixing well after each addition. Pour the creamed mix over the eggs and coconut in the bottom of the prepared pan.
Bake uncovered in the preheated oven for 30 minutes, or until toothpick inserted in center comes out clean. Allow to cool completely.
For the cake: Beat egg whites until foamy. Stir in sugar and vanilla extract. Mix into chilled creamed mixture. Spread coconut over the outside of the cake and around the edge of the pan. Brush with remaining sugar and eggs.
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