by Gen Kidwell
Buttermilk Coconut Cake
In mixer bowl put:
2 cups of white sugar
1 cup of Crisco
1 tablespoon of vanilla
4 large eggs
On top of this I put:
2 cups of flour
1 teaspoon of salt
1 tablespoon of baking powder
In a large glass put:
1 ¼ cups of buttermilk, in it put
1 teaspoon of baking soda and stir good
Then slowly add the milk mixture to the main mixture in bowl.
Slowly add the milk mixture to the flour mixture and mix good.
I put mine in three layers but can put it in a long pan.
Cook at 350 for about 20 minutes per layer pan, but test with tooth pick.
You do not want to over cook.
No fail egg white icing.
In a double boiler put:
3 large egg whites
1 cup of white Karo
½ cup of white sugar
When water is boiling in bottom half of double boiler start beat with hand mixer beat this for 10 minutes in all. Then take off of heat and put:
1 teaspoon of vanilla in it and beat again.
This will be very thick and fluffy. This will freeze great if
you need to put it in the freezer.
Not many egg white icing you can do that with.
Put coconut on top and sides of cake.