WHITE BUTTERMILK COCONUT CAKE Recipe By:Iowa State Fair 1988
4 cups cake flour -- sifted 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup shortening 3 cups sugar 2 teaspoons vanilla 1 teaspoon coconut flavoring 2 cups buttermilk 6 egg whites COCONUT FROSTING 2 egg whites 1 1/2 cups sugar 1/2 cup water 1/4 teaspoon cream of tartar 1 teaspoon vanilla 1 teaspoon coconut flavoring coconut -- flaked Sift together flour, baking soda, baking powder & salt; set aside. In large mixer bowl, cream shortening, sugar & flavorings. Add dry ingredients alternately with buttermilk, beating well after each addition. Add egg whites; beat 3 minutes at medium speed. Pour batter into 3 greased and floured 8" round cake pans. Bake in 350 degree F oven 25-30 minutes or until done. Cool on wire rack 10 minutes; remove from pans. Cool completely before frosting. COCONUT FROSTING: In top of double boiler, combine egg whites, sugar, water & cream of tartar. Beat 1 minute on high speed of electric mixer. Place over boiling water. Beat 7 minutes on high speed or until soft, glossy peaks form. Remove pan from boiling water; add flavorings. Beat 2 minutes more on high speed. Frost cake. Sprinkle coconut on top & sides of cake. "Alice Bird * Des Moines * 1st Place 1988 White Cake * Softasilk Cake flour/Betty Crocker Award Cake with Highest total Points in All Cake Classes" --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
