Coconut cake #1

1 Servings

Ingredients

Quantity Ingredient
3 cups Sifted flour
2 teaspoons Baking powder
¼ teaspoon Salt
1 cup Butter (no substitute!)
1 pounds Confectioner's sugar
4 Egg yolks; well beaten
1 cup Milk
1 teaspoon Vanilla
1 cup Coconut
4 Egg whites; well beaten
1 cup Sugar
½ cup Light corn syrup
3 tablespoons Water
3 Egg whites
¼ teaspoon Cream of tartar
¼ teaspoon Salt
1½ teaspoon Vanilla
2 cups Coconut

Directions

CAKE

COCONUT FROSTING

CAKE: Sift flour once, then measure. Add bak- ing powder and salt, sift 3 times. Cream butter thoroughly and add sugar gradually. Continue creaming until light and fluffy. Add egg yolks. Add flour mixture alternately with milk, beating after each addition. Stir in vanilla and coconut, fold in egg whites carefully. Bake in greased 8-inch pans at 350 for 30 minutes.

COCONUT FROSTING: Combine sugar, syrup, water, egg whites, cream of tartar and salt in top of double boiler. Cook over rapidly boiling water, beating with electric mixer until mixture stands in peaks. Remove from heat; add vanilla, continue beating until frosting holds deep swirls. Frost cake, sprinkle immediately with coconut, pressing into sides for pretty cake.

MRS RAYMOND CARL GILBRECH (BETTY HOLLY GROVE, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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