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Alvina Holderrieth’s Coconut Cake Recipe

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This recipe for Alvina Holderrieth’s Coconut Cake is from BOUNTIFUL GOODNESS From Our Kitchens to Yours, 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:
 

Cake


Ingredients:  
Ingredients:  
1/4 tsp. salt
1 c. margarine
2 c. sugar
3 c. Pillsbury pre-sifted flour
3 tsp. baking powder
1 c. milk
3 eggs
1 tsp. vanilla

Directions:
Directions:
Preheat oven to 350ºF for about 30 minutes. Cream together salt, margarine and sugar. Sift together flour and baking powder 3 times. Add milk, mix with flour and blend. Add eggs, one at a time, then add vanilla. Pour unto 3 greased and floured 9-inch cake pans. Bake at 350º for about 30 minutes. Cool cake layers completely before spreading frosting between the layers.
 

Frosting


Ingredients:  
Ingredients:  
2 egg whites
1 c. sugar
2 T. white Karo syrup and boil (may have to add more)
1/2 tsp. cream of tartar
1 tsp. vanilla
2 c. sweetened flaked coconut, or more if needed

Directions:
Directions:
In a saucepan, combine the sugar and Karo syrup together and boil for 3-4 minutes. With electric mixer, beat egg whites with cream of tartar for 1 minute; add syrup mixture and beat 7 minutes or until frosting is cool and the right consistency to spread easily. Spread frosting on first cooled cake layer, then sprinkle with coconut. Repeat with other layers, and complete by frosting the sides and top. Sprinkle desired amount of coconut on top and apply to sides using your hands.

Personal Notes:
Personal Notes:
In honor of our mother, Alvina (Vogt) Holderrieth.

 

 

 

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