Coconut cake #2

Yield: 12 Servings

Measure 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

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, .

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