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(3 eggs)
Ingredients
- 2 cups sifted Swans Down Cake Flour
- 2 teaspoons Calumet Baking Powder
- 1/2 teaspoon salt
- 2/3 cup butter or other shortening
- 1 cup sugar
- 3 eggs unbeaten
- 1/3 cup milk
- 1 teaspoon vanilla
- 1 can (1 1/2 cups) Baker’s Coconut Southern Style
Directions
- Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually and cream after each addition. Add flour alternately with milk, a small amount at a time. Beat well after each addition. Add vanilla. Bake in two greased 9-inch layer pans, 25 to 30 minutes in moderate oven (375°F). Spread boiled frosting between layers and on top and side of cake. Sprinkle thickly with coconut while frosting is still soft. Double the recipe for three 10-inch layers.
(All measurements level)
I love old fashioned coconut cake. It’s a simple and delicious recipe. This coconut cake is perfect for any occasion.
