Coconut Mist Cake

Ingredients

• 5 tablespoons butter
• 1-1/4 cups sifted cake flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 2 egg yolks, well beaten
• 1/2 teaspoon vanilla
• 1/4 cup crushed pineapple (undrained)
• 1/2 cup moist coconut
• 2 egg whites, stiffly beaten
• 1/4 teaspoon salt

Method

1. 1

   Cream together butter and sugar, add egg yolks and pineapple.

2. 2

   Blend thoroughly.

3. 3

   Sift salt, flour and baking powder 3 times.

4. 4

   Gradually add flour to first mixture, beating until well blended.

5. 5

   Add flavoring and 1/2 of coconut.

6. 6

   Beat thoroughly.

7. 7

   Then fold in egg whites by hand.

8. 8

   Pour into well greased, lightly floured loaf pan.

9. 9

   Sprinkle remaining coconut on top of batter.

10. 10

    Bake in moderate oven, 350 degrees F., 35 minutes.

As published

This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 18. The excerpt below is the record exactly as published.

/4 teaspoon salt. Stir in slowly l/2 cup milk. Bring to boil, stirring constantly. Boil 1 minute, (if mixture cur- dles, do not be alarmed.) Stir in l/2 cup brown sugar (packed in cup). Remove from heat. Stir in 2 cups sifted confectioners sugar. Set saucepan in cold water. Beat until consistency to spread. Stir in l/2 teaspoon vanilla and l/2 cup nuts, coarsely chopped. (Makes icing for large cake.) Spread on above cake. COCONUT MIST CAKE 5 tablespoons butter 1-1/4 cups sifted cake flour 3/4 cup sugar 2 teaspoons baking powder 2 egg yolks, well beaten l/2 teaspoon vanilla l/4 cup crushed pineapple l/2 cup moist coconut (undrained) 2 egg whites, stiffly beaten

Cook this with the app: pantry check, scaling, and the assistant.