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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 16 |
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The coconut sprinkled on this old-fashioned fluffy white cake gives the impression of snow inside the house without the cold. It's a beautiful desert that is a fitting end to a delicious winter meal. Ingredients:
ingredients |
2 eggs plus 4 egg yolks |
1 1/2 cups sugar |
1 cup milk |
1/2 cup butter or margarine |
2 1/2 cups all-purpose flour |
1 tbs. baking powder |
1 tsp. vanilla extract |
1/2 cup chopped nuts, optional |
frosting |
1 1/3 cups sugar |
1/2 cup water |
4 egg whites |
1/2 tsp. cream of tartar |
1 tsp. vanilla extract |
2 cups flaked coconut |
Directions:
1. Preheat oven at 350.
2. In a mixing bowl, beat eggs, yolks and sugar until light and fluffy, about 5 minutes. In a saucepan, heat milk and butter until butter melts. Combine flour and baking powder; add to egg mixture alternately with milk mixture. Beat until well mixed. Add vanilla. Fold in nuts if desired. Pour into three greased 9-inch round baking pans. Bake at 350 for 15 – 18 minutes or until cakes test done. Cool in pans 10 minutes before removing to a wire rack to cool completely. For frosting, in a saucepan, bring sugar and water to a boil. Boil 3 – 4 minutes or until a candy thermometer reads 242 ( firm-ball stage ). Meanwhile, beat egg whites and creamf tartar in a mixing bowl until foamy. Slowly pour in hot sugar mixture and continue to beat on high for 6 – 8 minutes or until stiff peaks. Add vanilla. Frost the tops of two cake layers and sprinkle with coconut; stack on a cake plate with plain layer top. Frost sides and top of cake; sprinkle with coconut. Refriderate for several hours.
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