Coconut Cake

Coconut Cake

From the Kitchen Of
Coconut Cake  Four Minute Frosting

Cake

3/4 cup butter or shortening
2 cups white sugar
1 cup warm water
3 eggs, beaten separately or whites of six
3 cups cake flour
2 tablespoons baking powder
1 teaspoon salt
1 1/2 teaspoon vanilla

Bake in 9-inch cake pans, 375-degrees for 25 or 30 minutes. 

Lemon Filling

1 cup sugar
2 1/2 tablespoons flour
grated rind 2 lemons
1/4 cup lemon juice
1 egg
1 teaspoon butter

Mix sugar and flour, add grated rind, lemon juice, and egg slightly beaten.  Put butter in pan; when melted add mixture, and stir constantly until boiling point is reached.  Care must be taken that mixture does not adhere to the bottom of the saucepan.  Cool before spreading between layers. 

Four Minute Frosting

1 cup sugar
1/4 teaspoon salt
1/2 teaspoon cream of tartar
2 unbeaten egg whites
3 tablespoons water
1 teaspoon vanilla

Put above ingredients into the top section of double-boiler.  Place in lower section when water is boiling and with an electric mixer beat four minutes.  It will be a light and fluffy and ready to spread on cake.  

Cover all with shredded coconut. 

 

Notes:
From Violet Canoles

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