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Fresh Coconut Cake
Preparation info
- Difficulty
Easy
Appears in
Published 1972
Fresh or frozen coconut is perishable—use cake pronto after frosting
Ingredients
2¾ c 4 tsp ¾ tsp
Method
- Sift together flour, baking powder and salt three times.
- Cream butter well, then add 1 c. sugar and blend well.
- Beat egg whites until fluffy. Gradually add ½ c. sugar, beating until stiff peaks form.
- Add flavorings to milk and add milk alternately with dry ingredients to creamed mixture. Beat well.
- Fold egg white mixture into batter.
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