Coconut Cake
| 1 stick margarine 1/2 cup shortening 2 cups sugar 5 egg yolks 2 cups all-purpose flour 1 tsp. baking soda |
1 box instant vanilla pudding mix 1 cup buttermilk 1 small can coconut 1 cup chopped pecans (optional) 1 tsp vanilla 5 egg whites stiffly beaten |
-Cream margarine & shortening -Add sugar, beat until fluffy -Add flour, buttermilk, & egg yolks beginning & ending with flour -Add instant pudding mix -Stir in vanilla, nuts, & coconut -Beat egg whites until stiff, fold into cake batter (do not beat or stir) -Pour into 3(three) 9-inch pans |
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Frosting for Coconut Cake
| 1 1/2 cup sugar 3/4 cup water |
1 tblsp white corn syrup 1 tsp vanilla |
-In a double boiler, cook until it forms a ball in cold water (approx 30 mins) |
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| 5 egg whites | 1 tsp cream of tarter |
-Beat egg whites until stiff -Add cream of tarter -Slowly pour syrup over egg whites while still beating -Stir in coconut -Spread in between layers, over top & sides of cake |
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