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Aunt Betty's Coconut Cake Recipe

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This recipe for Aunt Betty's Coconut Cake is from The Doyle and Coleen Young Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
3 egg yolks
1 c. sugar
1 c. Wesson oil (no substitute)
dash of salt
1 tsp. vanilla
1 3/4 c. flour (cake flour is best)
1/2 tsp. soda
1 tsp. baking powder
1 c. buttermilk

Icing:
3 egg whites
dash of salt
1/2 c. sugar
3/4 c. white Karo syrup
8 oz. coconut (optional)
Directions:
Directions:
Cake: Beat egg yolks, sugar, oil, salt & vanilla. Add flour, soda, baking powder & buttermilk. Pour mixture into greased & floured round cake pans. Bake at 375 degrees for 25 minutes. Cool some before icing.
Icing: Beat egg whites & salt until fluffy, add sugar & syup, beat well. Frost warm cake. Sprinkle with coconut.
In memory of Betty McAnnelly.
Personal Notes:
Personal Notes:
The recipe is Aunt Betty's, I usually add an extra egg when I make it though.

 

 

 

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