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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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My grandmother, Mere, always made this. I recently found the same recipe in a 1940's Better Homes & Garden cookbook. It is such a different tasting cake thanks to the nutmeg. I sometimes use carmel frosting for those who are not coconut fans. But the included frosting is the cakes crowning glory. Ingredients:
2 cups flour |
2 teaspoons nutmeg |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/4 cup butter |
1/4 cup shortening |
1 1/2 cups brown sugar |
1/2 teaspoon vanilla |
3 eggs |
1 cup buttermilk |
6 tablespoons butter, melted |
2/3 cup brown sugar |
1/4 cup cream |
1 cup coconut |
1/2 teaspoon vanilla |
Directions:
1. Mix dry ingredients.
2. In a separate bowl cream butter, shortening vanilla and eggs. Beat for 1 minute.
3. Add dry ingredients, alternating with buttermilk.
4. Grease and flour a 13 X 9 pan.
5. Pour in mixture and bake at 350°F for 30 minutes.
6. Meanwhile to make frosting mix all frosting ingredients together and set aside.
7. After the cake has baked for 30 minutes, remove and cover the cake with frosting, spreading to all sides.
8. Return to oven and turn onto broil. Stand by for 1-2 minutes till the frosting in brown.
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