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Categories:Viewed: 11 - Published at: 4 years ago
Ingredients
- 3 c. sifted Swans Down Cake Flour
- 2 tsp. Calumet Baking Powder
- 1/4 tsp. salt
- 1 c. butter or shortening
- 1 lb. (3 1/2 c.) confectioners sugar
- 4 egg yolks, well beaten
- 1 c. milk
- 1 tsp. vanilla
- 1 c. coconut
- 4 egg whites, stiffly beaten
Method
- Sift flour once; measure and add baking powder and salt and sift together 3 times.
- Cream butter thoroughly; add sugar gradually and cream together until light and fluffy.
- Add egg yolks and beat well.
- Add flour alternately with milk, a small amount at a time, beating after each addition until smooth.
- Add vanilla and coconut.
- Fold in egg whites quickly and thoroughly.
- Bake in three 9-inch layer pans at 375° for about 25-30 minutes.
- Frost with "Coconut Frosting Tinted Pink".
- (I first made this cake 51 years ago!)
