COCOANUT LAYER CAKE

Ingredients

• 1 cup shortening
• 2 teaspoons baking powder
• 2 cups sugar
• 1/2 teaspoon salt
• 2 teaspoons vanilla
• 1 cup milk
• 4 eggs, separated
• 3 cups cake flour
• 1 cup moist shredded cocoanut

Method

1. 1

   Cream shortening, sugar, and vanilla.

2. 2

   Add beaten egg yolks.

3. 3

   Sift flour, baking powder, and salt together.

4. 4

   Add to mixture with milk and blend.

5. 5

   Fold in beaten egg whites.

6. 6

   Bake in three 9-inch layers for 25 minutes at 350 degrees F.

7. 7

   Ice with whipped cream and sprinkle with cocoanut.

Nutrition per serving

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 16. The excerpt below is the record exactly as published.

1 teaspoon vanilla Part may be filled and topped with sweetened whipped cream and sliced bananas. The rest frosted with chocolate frosting. Bake in moderate oven 30 to 35 minutes. 350 F. Mrs. C. H. Thornton ROCKY MOUNTAIN CAKE Whites of 8 eggs 3 cups flour 2 cups sugar % CUP sweet milk 1 cup butter 1 teaspoon cream of tartar J/2 teaspoon soda dissolved in milk Bake in layers. — Filling — Boil 2 cups of sugar and V2 cup of water until it makes a jelly. Pour this over 3 beaten whites of eggs and beat until nearly cold. Stir into icing 5c worth of citron, currants and dates, 10c worth raisins and 1 grated cocoanut. Fruit that requires seeding must be seeded and cut very fine. A small quantity of citron, cocoanut and raisins to- gether with 10c worth of almonds must be left out of icing to put on the outside of cake. Mrs. T. E. Conrad GOLDEN GLOW CAKE Sift together 2 cups flour, 2 teaspoons baking powder and V2 teaspoon salt. Cream V2 cup shortening with 1 cup sugar. Add 2 eggs, one at a time. Beat well. Add % cup milk and 1 teaspoon va- nilla. Add dry ingredients with liquid. Mix well. Bake in 8 inch layers. Mrs. E. P. Hughes 31 GOLD CAKE x/i cup shortening 3 cups flour \\-i cup sugar 4 teaspoons baking powder 6 egu yelks y2 teaspoon salt 1 cup milk 1 teaspoon vanilla Cream shortening, add sugar and mix thoroughly until irothy; Add beaten egg yolks and vanilla. Beat well. Add sifted flour and baking powder, salt, alternating with the milk. Bake in moderate oven 40 to 60 minutes. Mrs. E. R. Blackmon 1 cup apple sauce 1 teaspoon soda (for sour ap pies) 1 egg 1 cup brown sugar APPLE SAUCE CAKE V2 cup butter 14/4 cup flour 1 cup raisins 1 teaspoon cinnamon 1 teaspoon cloves Mix as any other fruit cake, adding apple sauce last, in- stead of milk. Makes 2 layers. Mrs. G. L. Burkt APPLE SAUCE CAKE NO. 2 V2 cup butter 1 cup sugar I cup stewed apples 1 cup raisins 1 lemon juice and rind 2 cups flour Bake in tube pan at 350 F. until done 1 egg 1 teaspoon soda (in apples) 1 cup nuts 1 teaspoon cinnamon, nutmeg and cloves Mrs. W. M. Eagle MINCEMEAT 1 lb. bulk mincemeat 2 egg whites beaten and added 1 cup nuts (black walnut) last 1 cup raisins 1 cup melted butter or shorten- 2 egg yolks ing 1 teaspoon baking soda dissolv- 1 cup sugar ed in 1 tablespoon hot water 1 teaspoon vanilla 2 cups flour Bake 1% hours. Mrs. L. M. Sharpe CREAM CAKE V2 cup sweet milk 2 teaspoons baking powder 1^2 cups flour 1 cup sugar Y2 cup butter 4 egg whites Bake in 3 layers. — Filling — 1 cup sweet milk, 1 tablespoon butter, 1 tablespoon flour, yolks 32 of 4 eggs, y2 cup sugar. Mix and let cook, stirring constantly until thick. Spread on cake layers. Mrs. D. C. Eagle Submitted by Mrs. W. M. Eagle TOMATO SOUP CAKE Mix 1 egg and 1 cup of sugar. Add 1 can Campbell soup. Mix and add V2 cup of melted butter. Sift together and add the following to first mixture. 2y2 cups flour, sifted, 1 te&^poon soda, y2 teaspoon cinnamon, y2 teaspoon cloves. Next add V2 cup nut meats and V2 cup of raisins. Bake in 2 layers. Put together with 1 egg well beaten and add powdered sugar to consistency you want. Mrs. H. C. Carter By a friend from Scotland HAWAIIAN FRESH COCOANUT CAKE 2x/2 cups sifted cake flour 1 cup milk 2y2 tsp. baking powder 1 tsp. vanilla V2 cup butter 4 eggs — well beaten 2 cups sugar Sift flour once, measure, add baking powder and sift together three times. Cream butter thoroughly, add 1 cup sugar gradually and cream together until light and fluffy. Add remaining sugar and eggs and beat well. Add flour, alternately with milk — a small amount at the time. Beat after each addition until smooth. Bake in three 10-inch layer tins in 350 dgerees oven for about 20 minutes. Cool. When baked, split each layer in half. When cool, cut with very sharp knife through center of layer — thus making two layers of each. Put together with cocoanut cream custard (below) and cover sides with boiled white frosting. Then cover over with thick inch coating of freshly grated cocoanut. — Filling — Drain fresh cocoanut. Pour cocoanut milk into measuring cup. Then fill balance of a cup with cow's milk. Add another cup milk and scald all. Then mix together y2 cup sugar and 2 tba. cornstarch, and 4 yolks beaten, */2 tsp. salt and add this gradually to the scalded milk, slowly, stirring constantly, cook together in double boiler, stirring constantly, until thickened, cool and flavor with vanilla. When cold, add 1 cup heavy cream whipped, folding it in. Fill split layers with this, then cover cake heavily with boiled frosting ae below. — Frosting — 4 egg whites 2 cups sugar (take out 4 tablespoons and put in egg whites) */2 cup hot water 1/8 teaspoon cream tartar 4 marshmallows and pinch of salt — in egg whites 2 tablespoons cold water — in egg whites 1 teaspoon vanilla 2 medium cocoanuts or 1 large one Make as other boiled frosting. Miss Effie Earnhardt 33 COCOANUT LAYER CAKE 1 cup .shortening 2 teaspoons baking powder 2 cups sugar Vi teaspoon salt 2 teasj>oons vanilla 1 cup milk 4 eggs, separated 1 cup heavy cream, whipped 3 cups cake Hour 1 cup moist shredded cocoanut

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