Cake Batter:

2 eggs
1 c. sugar
2 c. flour
3 tsp. baking powder
1/2 c. shortening
1 1/2 c. milk
1 1/2 large peppermint sticks, crushed

Preheat oven to 350°F. Butter and flour two 8-inch round pans. Cream sugar and shortening together. Add eggs. Add flour, salt and baking powder. Mix together. Add milk. Mix until batter is smooth. Add peppermint that has been crushed. Pour into pans.

Bake until inserted toothpick comes out clean. Remove from pans immediately onto cake plate. This will be a very moist cake.

7 Minute Frosting:

2 egg whites
1/4 tsp. salt
1 tsp. vanilla
1/4 c. sugar
3/4 c. light corn syrup
1 1/2 large peppermint, crushed
1 (8 oz.) coconut

In small deep bowl, beat egg whites, salt and vanilla at medium speed until foamy. Gradually add sugar 1 tablespoon at a time, beating at highest speed until soft peaks form and sugar is dissolved. In saucepan over medium heat, bring corn syrup to a boil. Pour in thin stream over egg whites, beating at highest speed until mix forms stiff peaks. Ice first layer. Sprinkle coconut and 1/4 of crushed peppermint. Ice top layer of cake. Sprinkle remaining peppermint and coconut over rest of cake including the sides. Put in a tightly sealed cake carrier and store in a cold place until Christmas day.