Coconut Cake
A vintage typed recipe for a Coconut Cake with a Lemon Filling and a Four Minute Frosting. The ingredients for this cake are butter or shortening, sugar, warm water, eggs, cake flour, baking powder, salt, and vanilla.
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Ingredients
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
Lemon Filling
- 1 cup sugar
- 2 1/2 tablespoons flour
- grated rind 2 lemons
- 1/4 cup lemon juice
- 1 egg
- 1 teaspoon butter
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
Method
Cake
- Bake in 9-inch cake pans, 375-degrees for 25 or 30 minutes.
Lemon Filling
- 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
- 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.
Kitchen Helper 2
Double Boiler
Retro Hand Mixer
Cake decor