Ingredients
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1 cup butter
2 cups sugar
3 cups cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup sweet milk
4 eggs, whole
1 teaspoon vanilla
FILLING
3 tablespoons sugar
3/4 cup sweet milk
1/8 cup butter
1/4 cup coconut
ICING
2 cups sugar
1 cup water
1/4 cup white corn syrup
2 egg whites, stiffly beaten
1 teaspoon vanilla
1 large fresh coconut, grated
Preparation
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Cream butter and sugar for at least 10 minutes. Sift flour, baking powder, and salt together. Alternately add milk and flour to creamed mixture. Beat in one egg at a time. Add vanilla. Pour in three greased and floured 8-inch cake pans. Bake 25 to 30 minutes at 350 degrees.
For a moist cake, make a filling by combining sugar, milk, butter, and coconut. Heat almost to a boiling point and put mixture over each layer of cake.
Make a divinity icing of last six ingredients. Boil sugar, water, and corn syrup until mixture spins a thread. Slowly pour boiled mixture over stiffly beaten egg whites. Add 1 teaspoon vanilla. Continue beating until spreading consistency is reached.
Heap icing and coconut between layers and on top and sides of cake.
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