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Tuesday, June 03, 2008

Coconut Cream Cake

1/2 cup butter
1 cup sugar
3 egg
1/2 cup milk
2 cups cake flour
2 teaspoons baking powder
1 teaspoon vanilla
Cream the butter and sugar well, and add the beaten eggs. Next add the milk gradually. Sift the flour before measuring, then sift again with the baking powder. Grease and flour two 9-inch layer cake pans and line with kitchen parchment. Pour the batter into the pans and bake for about 15 minutes in a 350 degree oven.

Icing: Cook sugar and water to the thread stage, then beat the egg whites until very light. Pour sugar over the egg whites slowly and beat until creamy. Add vanilla if desired. Spread over the cake. Sprinkle shredded coconut thickly between the layers and over the top and sides.

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