Directions: |
Directions:NOTE: Last six ingredients in list are for glaze for cake.
Preheat oven 350°. Sift dry ingredients and coconut snow together. Cream sugar and oleo. Add egg yolks and beat well. Add sour cream and flavoring. Add dry ingredients and mix well. Beat 6 egg whites and fold in. Bake 1 hour and 20 minutes in greased and floured Bundt pan at 325°. Remove from oven and leave in pan for few minutes, then remove from pan. GLAZE: Mix last four ingredients well. Pour on cake while cake is still warm.
NOTE: If using a recipe for coconut snow that has a wet ingredient, only add to batter with other wet ingredients. |
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Notes: |
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Notes: This recipe is found in the cookbook, What’s Cooking in Harlingen, Texas Benevolent, Patriotic Order of Does, Drove #90, Harlingen, Texas. Second Edition, Nov. 1977, page .
This recipe for Coconut Snow was found on the web: 40 grams tapioca maltodextrin, 60 grams coconut oil, and 15 grams confectioner's sugar. Also found this: 1 envelope, 2.5 ounce NOH Brand Coconut Milk dry flavor base (found in many Asian food stores and online, 1 teaspoon dry meringue powder (found in large grocery stores and also at Michael's and Joann's in the cake decorating section). Finally, I found this... Right off the label of the can of Coconut Snow: Sugar, Whey, Coconut, Nonfat Milk, Egg Whites, Natural and Artifical Flavors, salt. Apparently, the company that made Coconut Snow is no longer in business. Coconut Snow was popular in various mixed drinks like Pina Coladas and Chi Chis.
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