BEAT THAT, GILLIGAN:

In this case, getting soaked is a good thing (ELIZABETH PUDWILL, 8/22/07, Houston Chronicle)

COCONUT CAKE

* 1 cup coconut
* 1½ cups milk
* 4 eggs, separated
* 2 cups sugar
* ½ cup butter
* 1 teaspoon vanilla
* 2 cups flour
* 4 teaspoons baking powder
* ½ teaspoon salt

Preheat the oven to 350 degrees. Line 2 (9-inch) cake pans with parchment paper.

Pour the milk over the coconut in a bowl and soak while you mix the batter.

Beat the egg yolks until light and fluffy. Add the sugar gradually while beating until very light and fluffy. Add the butter and vanilla, and mix well.

Sift the flour, baking powder and salt.

Drain milk from coconut.

Add flour and drained milk alternately to egg mixture. Stir in coconut.

Pour into prepared cake pans. Bake for about 25 minutes or until cake tests done. Cool completely and frost.

Coconut frosting:

* 2 egg whites
* 1½ cups sugar
* 1 tablespoon light Karo syrup
* 1/8 teaspoon salt
* 1½ cups sweetened, flaked coconut

Put the egg whites, sugar, syrup and salt in a heavy saucepan. Beat the mixture constantly over low heat for 5 to 7 minutes, until it's soft and holds peaks. While the frosting is still warm, frost one cake layer on top and sprinkle with a little coconut. Place the other layer on top of the first, and frost the entire cake. Sprinkle top with coconut, and press the remainder into the sides.