Southern Coconut Cake

Pierce coconut shell with nail and drain water from coconut, reserve. Prepare coconut by cracking and peeling shell. Hand grate the coconut on a fine box grater. Mechanical methods leave the coconut much too coarse! Combine water from coconut, marshmallows, and 1 cup light cream in a medium saucepan. Cook gently until marshmallows melt. Add grated coconut and sufficient additional cream or milk to make a somewhat soupy mixture. Taste for sweetness, and add sufficient sugar to taste. Cook coconut mixture for 15-20 minutes at very low heat. Stack cake but putting 1/4 of coconut mixture on each layer, including the top. While stacking, be sure to spoon equal amounts of the liquid over each layer, allowing it to soak into the layer. Wrap unfrosted cake securely in plastic wrap and refrigerate until firm. Beat egg white until very soft peaks form. Begin adding confectioner's sugar, adding sufficient to create a spreading consistency. Frost outside of cake and press shredded coconut into sides. Seal cake in container and store refrigerated until serving time. Cake is best if not cut for several days after preparing.