Monday, May 28, 2012


This is another old recipe that was served in Southern Indiana 50 or more years ago.

2 3/4 cups sifted cake flour
2 tsp. baking powder
1/4 tsp. salt
3 eggs, unbeaten
2 cups granulated sugar
1 tsp. vanilla
3/4 cup butter or oleo
1 cup milk
3/4 cup packaged grated coconut

Measure the sifted flour, baking powder, and salt and sift together.  Cream butter or oleo until light and fluffy; add sugar gradually and beat until smooth and creamy.  Add the vanilla and beat well.  Add eggs, one at a time, beating thoroughly after each.  Then add the flour alternately with the milk, beating after eaach additioon until smooth.  Fold in the coconut.  Pour the batter into a 10-inch tube pan, which has been greased and floured.  Bake in a moderate oven (350) for 65 to 70 minutes.  Cool in pan 15 minutes; then remove from pan and continue cooling on a rack.  Frost the cake with the following for a frosting glaze then sprinkle with additional coconut.

Frosting Glaze: Mix 2 cups of confectioner's sugar with about 2 tablespoons of hot milk - or just enough to make a thin glaze.

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