"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Kahuna Cake Recipe

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Kahuna Cake image

 

This recipe for Kahuna Cake, by , is from Abernathy Campbell Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Billie Campbell

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
8 egg whites
4 cups flour
2 cups sugar
1 cup butter
1 cups milk
2 tsp baking powder
1 tsp lemon flavoring
1 tsp vanilla

Filling:
8 egg yolks
2 cups grated coconut
1 cup raisins
2 cups chopped pecans
2 cups sugar
1 cup butter
2 Tblsp water

Directions:
Directions:
Cream together butter and sugar. Add milk alternately with dry ingredients starting and ending with flour. Fold in egg whites. Pour in three greased and floured pans. Bake 350 for 30 minutes.

Cook sugar, butter, water, and egg yolks in double boiler until thick. Add coconut, raisins and pecans. Before icing, spread a thin layer of white Karo syrup over the cake to keep it from rolling up. Ice the cake with 7 minute frosting. If you double the recipe you will have quite a handsome 14 high Kahuna!

Personal Notes:
Personal Notes:
Featured at Butterworth Bash #1 by Billie. This is a traditional Southern lane cake, but when doubled, it is over a foot tall.

 

 

 

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