Coconut cake

Coconut cake

Ingredients/Components

• sugar - 2 c
• eggs - 4 item
• vanilla - 1 tsp
• salt - 1/4 tsp
• cold water - 3 Tbsp
• soda - 1 tsp
• buttermilk - 1 c
• egg whites - 3 item
• Crisco - 1 c
• light corn syrup - 1/2 c
• cream of tartar - 1/4 tsp
• Add eggs, one at a time, beating well after each addition
• White Lily flour plain - 3 c

How to make coconut cake:

Cream Crisco and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour and soda; add to creamed mixture alternately with buttermilk. Add vanilla; beat well.

Spoon batter into 3 greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes. Cool thoroughly on wire rack. Frost with Seven Minute Icing and coconut.Seven Minute Frosting:1 c. sugar1/2 c. light corn syrup3 Tbsp. cold water3 egg whites1/4 tsp. cream of tartar1/4 tsp. salt1 1/2 tsp. vanilla In top of double boiler, combine sugar, corn syrup, water, egg whites, cream of tartar and salt. Cook over rapidly boiling water, beating with hand mixer until mixture stands in peaks (about 7 minutes). Remove from heat and add vanilla. Continue beating until frosting holds deep swirls. Spread on first layer. Cover with fresh coconut, top with second layer and repeat.

Recipe categories: Desserts, Cakes, Egg.