3 Cups Cake Flour
4 egg yolks one at a time
2 Level Teaspoons baking powder
4 egg whites beaten stiff
¼ teaspoon salt
1 cup sweet milk
1 cup butter
1 teaspoon flavoring
2 cups sugar
Cream butter, add sugar and beat until fluffy.
Add egg yolks one at a time and, then add milk, and flour mixture, small amount at a time.
Add vanilla and at last add egg whites, beaten stiff, and turn into 3 greased pans, bake in oven (350º) 25 minutes
Ingredients (Boiled Frosting):
1-½ cups sugar
3 – eggs
½ - cups water
A few grains of salt
1-½ Teaspoon vinegar
1 – Teaspoon vanilla extract
Directions (Boiled Frosting):
Boil together sugar, water, and vinegar to 238º F (or until syrup spins long thread when dropped from tip of spoon).
Beat egg whites stiff; gradually add syrup, beating constantly until frosting holds shape.
Add salt and vanilla extract.
Makes enough to fill and frost 2 – 9” cake layers.
Open one package of Bakers® Angel Flaked Coconut. Sprinkle some coconut, using fingers tips, on first layer after frosting top. Repeat with next layer, and so on. On top layer, after frosting top and sides; using finger tips, add coconut until cake is completely covered.
You can use finely graded fresh coconut, if you prefer. If you do use the Fresh Coconut save the coconut milk, put in a clean Spray Bottle and spray each layer top with it. makes the cake more moist and gives it an extra coconut flavor to the cake.
To prepare a Fresh Coconut. Try to find one that is not cracked if possible. Next use a cooking nail, or a regular nail That has been sterilized, using a hammer, puncture two of the eyes with the nail. Next, pour the Coconut milk inside into a tall glass or into a clean spray bottle. Shake until all the milk is out or leave sitting on top of glass or spray bottle until quits dripping. Next use a hammer to break the shell. If parts of the coconut break with shell, that's okay. When you can get broken up in manageable pieces, use a table knife (case knife not sharp) to separate the coconut from the outer shell. Now use either a sharp knife (paring knife) or a good potato peeler and peel skin off coconut pieces. Get out a Box Grater and use the side with the finest holes and grate into a Bowl. (Use the case knife you used to separate the hull from the coconut, to scrap the coconut off the Grader. Continue with all pieces until you only have pieces left that you can't grate without cutting you fingers.
This is how you grate fresh coconut. It makes a Far better cake, than with packaged coconut. But, packaged coconut does make a good cake. if its fresh.