Coconut Layer Cake:
1 cup butter
2 cups sugar
3 cups cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup sweet milk
4 eggs, whole
1 teaspoon vanilla
Cream butter and sugar for several minutes. Sift flour, baking powder and salt together. Alternately add milk and flour to creamed mixture. Beat in one egg at a time. Add vanilla. Pour in three greased and floured 8 inch layer pans. Bake at 350 degrees F. 25 to 30 minutes.
Coconut Cake Filling Recipe
Ingredients:
3 tablespoons sugar
3/4 cup sweet milk
1/4 stick butter or margarine
1/4 cup coconut
For a moist cake, make a filling by combining sugar, milk, butter and coconut. Heat almost to a boiling point and put mixture over each layer of cake.
Coconut Cake Icing Recipe
2 cups sugar,
1 cup water
1/4 cup white corn syrup
2 egg whites, stiffly beaten
1 teaspoon vanilla, 1 large coconut, grated
Boil sugar, water and corn syrup until mixture spins a thread. Slowly pour boiled mixture over stiffly beaten egg whites. Add 1 teaspoon vanilla. Continue beating until spreading consistency is reached. Heap icing and coconut between layers and on top and sides of cake.
As the quantity of sugar, fat, and eggs increases in a cake batter, the proper proportioning of the ingredients becomes more important. Careful measuring is essential and the method of combining has more effect on the baked product.
Coconut Layer Cake:
