Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Kraft's Miracle Whip margarine |
| 3 cups | Sugar |
| 3 cups | Flour |
| 9 \N | Eggs |
| 2 teaspoons | Vanilla |
| ½ teaspoon | Salt |
| 1½ cup | Angel flake coconut |
Cream margarine; add sugar slowly; cream well. Add 4 eggs, one at a time, beating well after each addition. Add the remaining 5 eggs alternately with the flour and salt, beginning and ending with the flour. Add vanilla, mix well. Last, fold in the coconut by hand (do not use a mixer here, as it will cause the cake to fall slightly). Pour into a large tube pan and bake in a 325 degree oven for 1 hour and 45 minutes -- start the cake in a cold oven -- do not preheat. An ordinary angel food pan is too small for this cake. Test the cake with a toothpick for doneness.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .