Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Stick butter or margarine |
| 1¼ cup | Sugar |
| 3 \N | Egg yolks |
| ½ teaspoon | Baking soda |
| 1 teaspoon | Vanilla |
| 1 cup | Buttermilk |
| 2 cups | Self-rising flour |
| 3 \N | Egg whites |
| 1 cup | Sugar |
| ½ cup | White corn syrup |
| 1 tablespoon | Water |
| 1 teaspoon | Vanilla |
| \N \N | Coconut |
FROSTING
CAKE: Beat butter, sugar & egg yolks until like whipped cream. Add remaining ingredients. Pour into three 9-inch cake pans. Cook at 350 for 20 minutes. Cool. Frost. FROSTING: Beat egg whites until stiff. Boil sugar, corn syrup & water about 2 minutes. Pour over egg whites. Add vanilla.
Spread between layers and on top of cake. Sprinkle cake with coconut. Cool.
MRS. W.W. CAERY
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .