COCONUT CAKE DELUXE
1 3/4 c. sugar
2 eggs
1 1/2 tsp. vanilla
1/4 tsp. coconut flavoring
3 c. sifted cake flour
2 1/2 tsp. baking powder
1 tsp. salt
1 1/4 c. milk
1/3 c. plus
3 tbsp. coconut
Cream butter; add sugar gradually, creaming until light. Add
eggs, vanilla and coconut flavoring; beat until fluffy.
Sift together flour, baking powder and salt; add dry
ingredients to creamed mixture alternately with milk,
beating after each addition. Beat 1 minute. Stir coconut
into batter. Pour batter into two greased and lightly
floured 9 x 1 1/2 inch round cake pans. Bake at 350 degrees
for 30 to 35 minutes. Cool 10 minutes, then remove from pans
and continue cooling. Makes 12-16 servings.
GOLDEN BUTTER FROSTING:
1/2 c. (1 stick) butter, softened
1 egg yolk
2 tbsp. buttermilk or milk
1/2 tsp. vanilla
3 c. sifted confectioners' sugar
Coconut (for top and sides of frosted cake)
Place first 5 ingredients in small mixing bowl in order
listed. Blend together with electric mixer, beating at
medium speed for 3 minutes. If frosting is too soft, beat
in a little extra sifted confectioners' sugar to obtain
desired spreading consistency.
Spread frosting on cooled cake, then sprinkle frosted cake
with coconut. Frosts tops and sides of two 8 or 9-inch
layers, or top of a 9x13 inch cake.
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