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Cake: 4 eggs, separated 2 c. sugar 1 c. milk 1 c. butter or margarine 3 c. plain flour 3 tsp. baking powder 1/2 tsp. salt 1 tsp. vanilla or coconut flavoring Cream sugar and butter. Stir in well beaten egg yolks and beat until very light. Sift dry ingredients together; add alternately with milk to the wet mixture. Add flavoring. Carefully blend or fold in the beaten egg whites. Bake in 3 layers pans in a moderate 350 degrees oven. Coconut Cake Filling: Mix 1 cup sugar and enough cream or coconut juice to spread easily. Add 1/2 teaspoon vanilla or coconut flavor. Spread filling and coconut generously between layers. Icing: 1 egg white 3/4 c. sugar 1 Tbsp. white syrup dash of salt 3 Tbsp. water 1 tsp. coconut flavor Combine egg white, sugar, salt, water and syrup in double boiler. Place over rapidly boiling water, beating constantly at medium speed. Cook 5 to 7 minutes, or until frosting will stand in peaks. Remove from water; add flavoring. Continue beating until thick enough to spread on top and sides of cake. Pat the fresh coconut on to make it stick on top and sides of cake. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |