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Fresh Coconut Cake

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“This recipe is from The Mississippi Cookbook. Recipe submitted by Mrs. J.C. Craig of Louisville, MS.”
READY IN:
55mins
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Heap icing and coconut between layers and on top and sides of cake.

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