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Coconut Cake

Makes 1 (8-inch) cake.

IngredientsPennsylvania Dutch Cooking from AlansKitchen.com

  • 1/2 - cup soft butter
  • 1-1/2 - cups sugar
  • 3 - eggs, beaten separately
  • 2 - cups flour
  • 2 - teaspoons baking powder
  • 1/2 - cup milk
  • Pinch of salt
  • 1 - teaspoon vanilla
  • 1 - teaspoon almond extract
  • 3/4 - cup grated coconut

Icing

  • 2 - cups sugar
  • 1 - cup water
  • Pinch of salt
  • 2 - egg whites
  • Pinch of cream tartar
  • 1 - teaspoon vanilla
  • 1 - teaspoon almond extract
  • 3/4 - cup grated coconut

Directions

Preheat oven to 350 F.  Grease & flour 2 8-inch cake pans.

  1. Cream butter and sugar.  Beat egg yolks lightly and add. 

  2. Sift flour with baking powder and add to batter alternately with milk.  Beat well to blend. 

  3. Beat egg whites stiffly with salt and fold in.  Fold in flavoring and coconut.

  4. Spread batter in to cake pans and bake for about 25 minutes.  Put together with icing when cool. 

  5. Stir sugar and water over low heat until sugar is dissolved, then simmer until syrup threads from spoon (do not stir).  Remove from stove and beat egg whites with salt on a cold platter.

  6. Add syrup gradually to egg whites.  When all is whipped in, add cream tartar and flavoring. 

  7. Spread between layers and thickly over top and sides of cake.  Sprinkle coconut lightly over icing.

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