Three Layer Coconut Cake With Butter Cream Frostin... |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 10 |
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THREE LAYER COCONUT CAKE WITH BUTTER CREAM ICING This recipe came from an estate sale. I obtained it when I purchased the family collection from the Marcus Estate in Greenville, Texas in 1994. Ingredients:
3 cups cake flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
1 cup butter |
1 pound powdered sugar |
4 egg yolks |
1 cup milk |
1 cup shredded coconut. |
4 egg whites stiffly beaten |
1 teaspoon coconut extract |
icing |
3 ounce package vanilla pudding mix not instant |
1 cup milk |
1/2 cup shortening |
1/2 cup margarine |
1 cup sugar |
1 teaspoon vanilla |
Directions:
1. Combine flour, baking powder and salt then sift three times.
2. Cream butter and powdered sugar then beat yolks and add to butter and sugar.
3. Add milk alternately with flour mixture then add coconut and fold in egg whites.
4. Stir in coconut extract then bake at 350 for 35 minutes.
5. Cool completely then frost with icing.
6. To make icing add milk to pudding mix and cook over low heat until thick.
7. Stir constantly then cream shortening with margarine, sugar and vanilla until well blended.
8. Add cooked cooled pudding to creamed mixture and beat until fluffy.
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