Coconut cake

Coconut cake

Ingredients/Components

• sugar - 3 c
• eggs - 5 item
• milk - 1 c
• salt - 1/8 tsp
• butter - 1/2 lb
• water - 1/2 c
• baking powder - 1/2 tsp
• shortening - 1/2 c
• dash of salt - 1 item
• plain flour - 3 c
• egg whites, unbeaten - 2 item
• white corn syrup - 1 Tbsp
• coconut flavoring - 1 tsp
• frozen coconut, thawed - 1 pkg
• Add eggs beating after each one

How to make coconut cake:

Cream butter and shortening together; add sugar and beat well. Add eggs beating after each one. Sift flour with baking powder and salt. Add flour mixture alternately with milk to creamed mixture; mix well. Add coconut flavoring; beat well. Bake in greased and floured tube pan at 350° for 1 1/2 hours. After cake cools, remove from pan; mix 1/2 glass of milk with 1 tablespoon sugar. Mix well and pour over cake (pierce holes in cake so milk mixture can soak into cake).Icing:1 1/2 c. sugar2 egg whites, unbeaten dash of salt1/2 c. water1 Tbsp. white corn syrup1 1/4 tsp. coconut flavoring1 pkg. frozen coconut, thawed Combine egg whites, sugar, salt, water and corn syrup in top of double boiler; beat 1 minute. Place over boiling water and beat constantly with electric mixer for 7 minutes or until icing stands up in peaks. Remove from boiling water; add coconut flavoring and beat 1 minute. After icing cake, add coconut over cake.

Recipe categories: Desserts, Cakes, Egg.