1/2 c Butter
1 c Sugar
3 Egg
1/2 c Milk
2 c Cake flour
2 ts Baking powder
1 ts Vanilla
Yield: 12
Cream the butter and sugar well, and add the beaten eggs. Next add the milk
gradually. Sift the flour before measuring, then sift again with the
baking powder. Grease and flour two 9″ layer cake pans and line with
kitchen parchment. Pour the batter into the pans and bake about 15 minutes
in a 350 F. oven.
Icing: Cook sugar and water to the thread stage, then beat the egg whites
until very light. Pour sugar over the egg whites slowly and beat until
creamy. Add vanilla if desired. Spread over the cake. Sprinkle shredded
coconut thickly between the layers and over the top and sides.
Baker’s Coconut Kitchen Calendar; late 1920s From *Cakes Men Like* by
Benjamin Darling
From
Yields
12 Servings
