Coconut Cake

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 .
  • Frosting:

  • 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

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.
  • Frosting:

  • 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.