473 - White Coconut Cake
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 2. Published here with her permission.
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473 - White Coconut Cake
(by Patti McCaslin - friend)
2 3/4 cups flour
2 tsp. baking powder
1/4 tsp. salt
1 cup butter (room temperature)
3 3/4 cups Domino's powdered sugar
4 eggs (separated)
1 cup milk
1 tsp. vanilla
1 cup Baker's angelflake coconut (and extra coconut for sprinkling)
In a mixer, combine butter and powdered sugar--beat until light and fluffy. Add egg yolks and beat. Alternate adding flour and milk, each a small amount at a time and beat after each addition. Beat until smooth. Add vanilla and coconut--beat. Set batter aside. Beat egg whites until stiff. Fold the egg whites into the cake batter with a spoon--mix quickly and thoroughly. Pour batter into a greased and floured 9 x 13 cake pan and bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool cake, then ice with our icing recipe #2. Sprinkle extra coconut over the top of the icing.
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