Coconut Cake

Coconut Cake

Ingredients:

1

Cup

Butter

5

Cup

Sugar

3-1/2

Cup

Flour

3-1/2

Tsp

Baking Powder

1

Cup

Milk

11

 

Egg Whites

1-1/2

Tsp

Vanilla

1-1/2

Tsp

Lemon Extract

1

Cup

Water

2

Tsp

Vinegar

Tsp

Cream Of Tartar

1-1/2

Cup

Coconut

Directions:

Preheat oven to 375F. Grease and lightly flour two 9 round cake pans.

In a large bowl, with a electric mixer, cream butter, adding 2 cups of sugar gradually. In a bowl combine flour and baking powder; add to creamed mixture alternately with milk.

In a large bowl, beat 8 egg whites until stiff. Fold into creamed mixture; add teaspoon vanilla and teaspoon lemon extract. Divide batter into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in center comes out clean. Cool layers.

In a small saucepan, combine 3 cups of sugar, water and vinegar. Cook until mixture spins thread.

In a medium bowl beat 3 egg whites and cream of tartar until stiff. Add sugar mixture gradually, beating constantly. Add 1 teaspoon of vanilla and 1 teaspoon lemon extract; mix well. Stir in coconut.

Spread icing between layers and on top and sides of cake.

 

Yields

12 servings

 

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