MRS. TUCKER'S OLD-TIMEY COCONUT CAKE|
1 c. unsalted butter (real
2 c. sugar
3 c. plain flour
1 1/2 c. buttermilk
1 tsp. soda
1 Tbsp. vanilla
1/2 tsp. salt
Cream butter, add sugar and unbeaten eggs, one at a
time. Beat well but not too long (Mrs. Tucker says she doesn't
believe in beating her cakes to death). Add salt and vanilla.
Stir soda into buttermilk. Now alternately add flour and
buttermilk to the butter-sugar mixture, being sure to end with
flour. Grease 3 cake pans, put waxed paper in bottoms. Pour
in batter and bake in 350 degrees oven for 20 minutes or until cake
tests done. Cool. Prepare filling.
Mrs. Tucker's Filling for Coconut Cake
3 c. sugar
1 1/2 c. milk
2 pkg. frozen coconut
1/4 lb. unsalted butter (real
1 tsp. vanilla
Cook together the sugar and milk "until you have the
feeling it is time to add the coconut" (about 5 minutes or less
ought to do it). Add coconut and cook until mixture changes
from a real white to a sort of oyster white, stirring until
thickened. Remove from heat, add butter, mixing. Add flavor-
ing. Cool to lukewarm. Put between layers and on top and
sides of cake. (After putting layers together, put a few holes
down through the cake so the icing will run through.) Let it
set for a few hours. It will be so moist.
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