Yield: 1 cake
|4 \N||Eggs, separated|
|½ cup||Shredded coconut|
|1 cup||Confections sugar|
|2 cups||Graham cracker crumbs|
|2 teaspoons||Baking powder|
|2 tablespoons||Milk, cream, sherry, rum|
|\N \N||Or brandy (choose one)|
Preheat oven to 350 degrees. Cream butter and sugar, add well beaten yolks and milk alternately, with coconut, baking powder and crackers that have been rolled fine. Fold in stiffly beaten whites. Bake in two well greased 9 inch layer cake pans about 30 minutes. Use butter frosting between and on top of cake, sprinkle top with coconut.
Butter frosting just cream butter and sugar well, add the liquid and flavoring until thin enough to spread.
Taken from New Settlement Cookbook 1954 == Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By GAIL SHIPP On 10-11-94