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Coconut Cake-3 Layers Cake Recipe

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This recipe for Coconut Cake-3 Layers Cake, by , is from COOKBOOK WORTHY, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1 Cup Butter or Margarine
2 Cups of Sugar
3 Cups of Flour
4 Eggs
1/2 Tablespoon Salt
1 Cup Milk
3 Teaspoons Baking Powder
1 Teaspoon Vanilla

Seven Minute Frosting:
2 Egg Whites, Beaten
1 1/2 Cups Sugar
5 Tablespoons Cold Water
1 1/2 Tablespoons Light Corn Syrup
1 Teaspoon Vanilla
Pinch of Salt

Pineapple Filling:
1 (8 Ounce) Can of Crushed Pineapple
1/2 Cup Sugar
2 Heaping Teaspoons Flour or Corn Starch

(Cake) Sift together flour salt and baking powder into a bowl. In a mixing bowl, cream butter thoroughly; add sugar gradually. Continue creaming until light and fluffy. Add the beaten eggs and beat well. Add flour mixture alternately with the milk, beating well after each addition. Stir in vanilla. Bake in a greased 8-inch pans at 350 for about 30 minutes, or until a wooden pick inserted in center comes out clean. Makes three 8-inch layers. (Frosting) Combine egg whites, sugar, water and corn syrup in top of double boiler. Mix w/ Spoon until thoroughly blended. Place over boiling water beat constantly with electric mixer until frosting will hold up in peaks. Remove from heat, add vanilla and heat until thick enough to spread over sides and top of cake. Then flake with coconut.
(Filling) Combie filing ingredients in a small sauce pan and cook over medium heat. Stir constantly until sugar is desolved. Put filling between layer and frost.




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