Coconut cake #2
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Stick butter or margarine | |
| 1¼ | cup | Sugar |
| 3 | Egg yolks | |
| ½ | teaspoon | Baking soda |
| 1 | teaspoon | Vanilla |
| 1 | cup | Buttermilk |
| 2 | cups | Self-rising flour |
| 3 | Egg whites | |
| 1 | cup | Sugar |
| ½ | cup | White corn syrup |
| 1 | tablespoon | Water |
| 1 | teaspoon | Vanilla |
| Coconut | ||
Directions
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, .