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.
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.