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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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My mom is the great cake maker and she is making this now since i printer this out for her -hehe- Ingredients:
2 c all-purpose flour |
2 tsp nutmeg |
1 tsp baking powder |
1 tsp baking soda |
1/4 tsp salt |
1/4 cup butter or margarine |
1/4 c shortening |
1 1/2 c sugar |
1/2 tsp vanilla |
3 eggs |
1 c buttermilk or sour milk |
1/2 c flaked coconut |
Directions:
1. Grease and lightly flour a 13x9x2 cake pan.
2. Combine flour, nutmeg, baking powder, baking soda, and salt. In a mixer bowl, beat together butter and shortening at medium speed about 30 seconds.
3. Add sugar and vanilla and beat until well combined.
4. Add eggs, one at a time, beating 1 minute after each. Add dry ingredients and buttermilk or sour milk alternately, beating on low speed after each addition. Turn into pans.
5. Bake at 350*F for about 30 minutes or until cake tests done.
6. Spread Toasted Meringue Topping over hot cake and sprinkle with coconut. Return to oven for 5 minutes or until meringue is golden.
7. Cool on wire rack and store in refrigerator.
8. Toasted Meringue Topping:
9. 2 egg whites
10. 1/2 tsp vanilla
11. 3/4 c packed brown sugar
12. In a small mixer bowl beat egg whites and vanilla at medium speed for 2 minutes or until soft peaks form. Gradually add brown sugar, 1 tablespoon at a time, beating at high speed for 4 minutes more or until mixture forms stiff, glossy peaks.
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