Coconut Cake

Poverty Bay Herald, Volume LXIV, Issue 19373, 10 July 1937, Page 10

Coconut Cake

MRS. Lloyd Hughes, who arrived in Sydney recently with her husband,and who will star in a new film, retired from the screen when she married, and now superintends the housekeeping of her home in America. She is fond of cooking, and this is her recipe for her favourite coconut cake. Ingredients (these quantities make three JOin. layers): One cup butter, two cups granulated sugar, three eggs, three cups sifted flour, one cup milk, four teaspoons baking powder, eighth teaspoon of salt, quarter teaspoon of vanilla.

Method: Cream butter, add granulated sugar slowly, working continuously until thoroughly creamed. Separate eggs—bent yolks until lemon yellow and whites until stiff. Atix egg yolks with butter and sugar mixture. Sift flour, baking powder and salt: together, and alternately with milk add to mixture, stirring continuously. Add vanilla and fold in egg whites. Place in three layer pans and bake in a moderate oven for 20 minutes.

For the frosting, take two cups granulated sugar, orio and one-third rups of water, two stiffly beaten egg whites, vanilla to taste. Place sugar ami water in a saucepan over a medium flame, stir as little as possible, only to prevent sticking to the sides. Cook until portion of mixture threads and forms a hard ball in cold water. Take off fire, and when bubbles settle, add the egg whiles, about a teaspoon at a time. Beat constantly with a rotary egg beater. Cover cake layers with mixture, place one on top of another, and cover cake all over with frosting and sprinkle with shredded coconut.