Recipe Coconut Layer Cake Amish Cooking Baking Recipes

In a mixing bowl, cream the butter and shortening. Gradually add in the sugar, beating until very light. Add the egg yolks, 1 by 1, beating well after each addition. In another bowl, sift the flour, baking powder, and salt together. Add this and the milk alternately to the egg mixture. Beat until smooth, then add the vanilla. In a medium bowl, beat the egg whites until stiff. Fold into the batter. Pour the batter into 1 greased and floured 9" layer cake pans. Bake in a preheated 350° F. oven for approx. 30 minutes until a wooden toothpick inserted in the cake comes out clean. Remove cakes from pans and cool on racks. Put layers together with coconut. frost the top and sides of the cake with boiled frosting. Press coconut on the frosted cake.

Makes 2 (9") layer pans

1/3 c. butter
1/3 c. vegetable shortening
1 c. granulated sugar
3 egg yolks
2 c. sifted cake flour
2¼ t. baking powder
1/2 t. salt
2/3 c. milk
1 t. vanilla extract
3 egg whites, stiffly beaten
Boiled Frosting
1½ c. shredded coconut

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