The original of this recipe came from Okoboji neighbor Margaret Huey. It
is a moist cake that is best when made one day ahead. It freezes well.
You can use sweetened shredded cocconut or raw chip coconut.
| Quantity | Unit | Ingredient |
| 1 | cup | margarine | softened |
| 2 | cups | sugar |
|
| 5 | | eggs | separated, whites be |
| 1 | cup | buttermilk | 1 inch pieces |
| 1 | teaspoon | vanilla |
|
| 2 | cups | flour |
|
| 1 | teaspoon | soda |
|
| 1 | teaspoon | salt |
|
| 2 | cups | shredded coconut |
|
| | Cream Cheese Icing |
|
| | coconut |
|
With a mixer, cream the margarine and sugar.
Add the egg yolks, buttermilk and vanilla stirring well.
Add, alternately mixing, the flour, soda and salt.
Add coconut and stir.
Fold in the beaten egg whites.
Pour into two 9-inch layer cake pans.
Bake at 350 degrees for 30 - 50 minutes, till set in the center
Cool cake.
Frost with Cream Cheese Icing and sprinkle with coconut.
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