Yield: 1 Servings
|3 cups||Sifted flour|
|2 teaspoons||Baking powder|
|1 cup||Butter (no substitute!)|
|1 pounds||Confectioner's sugar|
|4 \N||Egg yolks; well beaten|
|4 \N||Egg whites; well beaten|
|½ cup||Light corn syrup|
|3 \N||Egg whites|
|¼ teaspoon||Cream of tartar|
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, .