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Nanny's Coconut Cake Recipe

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This recipe for Nanny's Coconut Cake, by , is from Keep On Smiling, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Isabelle's Nanny-Julia Whitehurst
Added: Sunday, August 6, 2006


3 1/2 cups flour
1 tablespoon baking powder
3/4 teaspoon salt
1 1/2 sticks butter
1 3/4 cups granulated sugar
4 large eggs separated, at room temperature
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 14 ounce can coconut milk
1/4 cream of tartar
1/2 cup sugar


For the Coconut Icing:
3 unbeaten egg whites
1 1/2 cups sugar
2 teaspoons light corn syrup
1/2 cup cold water
dash of salt
1 teaspoon vanilla
6 packages of frozen coconut (thraw and crumble in bowl)

Pre heat oven to 325 degrees. Line 3 9 inch round pans with
wax paper. Sift flour, baking powder, and salt in bowl. In
another bowl, beat with mixer, butter until smooth. Slowly add
the 1 3/4 cups sugar until light and fluffy mixture. Beat the egg
yolks one at a time into butter mixture. Slowly add on low
speed all dry ingredients to butter mixture. Beat until mixture is
combined. In separate bowl, beat egg whites with cream of
tartar and remaining 1/2 cup sugar until medium white peaks
form. Stir 1/3 of whites into batter and gently fold in remaining
whites. Pour batter evenly into pans. Bake for about 20-30
minutes until toothpick inserted comes out clean.

For the Coconut Icing:

Place first 5 ingredients in stove top pan and bring to boil.
Beating constantly until frosting forms stiff peaks. (usually
about 7 minutes). Remove from boiling water; add vanilla and
beat an additional 3 minutes. Frost cake and add coconut.




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