Ingredients:
- 3 cups sifted cake flour (sift before measuring)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup butter, room temperature
- 1 pound powdered sugar
- 4 egg yolks, well beaten
- 1 cup milk
- 1 teaspoon vanilla
- 1 cup shredded coconut
- 4 egg whites, well beaten .
- 1 cup sugar
- 1/2 cup light corn syrup
- 3 tablespoons water
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla
- 1 cups grated coconut
Frosting:
Method:
- Cake:Measure the sifted cake flour into a bowl.
- Add baking powder and salt. Sift these ingredients 3 times. In a mixing bowl, cream butter thoroughly; add sugar gradually. Continue creaming until light and fluffy.
- Add the beaten egg yolks and beat well.
- Add flour mixture alternately with the milk, beating well after each addition. Stir in coconut and vanilla. Fold in egg whites gently.
- Bake in greased 8-inch pans at 350° for about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
- Makes three 8-inch layers.
- Combine sugar, corn syrup, water, egg whites, cream of tartar and salt in top of double boiler.
- Cook over rapidly boiling water, beating with electric hand-held mixer until mixture stands in peaks. Remove from heat; add vanilla.
- Continue beating until frosting is firm enough to hold when spread on cake. Frost cake sprinkle immediately with grated coconut, pressing coconut onto sides of cake with hands.
Frosting:
