Old fashioned Coconut Cake
(3 eggs)
2 cups sifted Swans Down Cake Flour
2 teaspoons Calumet Baking Powder
1/2 teaspoon salt
2/3 cup butter or other shortening
1 cup sugar
3 eggs, unbeaten
1/3 cup milk
1 teaspoon vanilla
1 can (1 1/2 cups) Baker’s Coconut, Southern Style
Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually and cream after each addition. Add flour alternately with milk, a small amount at a time. Beat well after each addition. Add vanilla. Bake in two greased 9-inch layer pans, 25 to 30 minutes in moderate oven (375°F). Spread boiled frosting between layers and on top and side of cake. Sprinkle thickly with coconut while frosting is still soft. Double the recipe for three 10-inch layers.
(All measurements level)
I love old fashioned coconut cake. It’s a simple and delicious recipe. This coconut cake is perfect for any occasion.
