Evening star., 1951-04-20
COCONUT CAKE.
from Mrs. w. M. G.,
T.oTS11 fyfnu pnrk

| LeTtngtOn PGTEJ
Editors Note. This recipe is
reprinted due to the overwhelm-
ing number of requests received.
Please clip it and put it safely
in your files as it takes too much
space to print again! B. e.
Here is a recipe for q fresh
lcoconut cake. which also can be
very successfully made with
canned .coconut. The first re-
|quirement is to disregard the
budget, just temporarily; second,
to Danish all preconceived notions
about cake mixing. Last, be sure
the cake pans are large enough,
as stated in the recipe. This is
IAN old and unusual prize-winning
cake from the Deep South. The
texture is entirely different. It
lis a delightful mixture of angel
food and butter cake at its finest.
Despite the seeming elaborate
ness of the recipe, it is just about
foolproof. have baked it on
cleaning white and chrome CP
ranges, with timers and automatic
controls, etc. I have had equally
good results on a little four burner
with no oven control whatever
Some of the grandeSt results have
come from stoves burning only
wood, in country areas. While
the electric mixer is fine for the
frosting. it may be made without
lit equally well.
Snow White Coconut Cake:
Two-thirds cup white butter OF
uncolored margarine or nis.l-
grade vegetable shortening, 2 cups
white sugar, 3 cups cake flour
" teaspoon salt, 3 teaspoons bak-
ing powder, double acting; cur
warm water, l teaspoon orange
extract, we prefer almond ex-
tract, 8 egg whites beaten stiff
but not dry and beaten while
cold.
Sift and measure flour. Sifi
flour. salt and baking powder 3
times. The flour sifted 3 times
with salt and baking powder is
placed in refrigerator to chill
and also eggs before being beaten
I have had excellent results
without chilling. however. Cream
shortening and sugar well at least
10 minutes for good texture. Now
add warm water gradually, "a
cup at a time. Alternate sifted
flour and beaten egg whites and
finally add f1avoring. Batter will
be somewhat thinner than usual,
Pour batter divided equally into
two 10-inch layer cake pans,
lightly creased.
Pans should be about " inches
deep. Place in preheated oven,
$50 degrees for Is minutes, then
increase to 375 degrees and bake
until edges start to draw from
the pan and layers are light golden
brown.
Coconut icing and filling: -Four
cups sugar, 2 cups hot water,
or juice from a fresh coconut. a
egg whites beaten stiff, 2 large or
3 small coconuts, grated; l tea
spoon f1avoring extract.
Place sugar in large granite or
stainless steel pan and pour the
hot water over it. Boil together
rapidly until a soft ball forms in
cold water. 230 degrees. Have egg
whites beaten very stiff. Pour
approximately " cup of this sirup
over beaten whites, beating con-
stantly. An electric mixer is ex-
cellent for this. Return remain
ing sirup mixture to the stove and
boil until it spins a long thread,
about $50 degrees, and then pour
this over beaten egg white mix
ture, beating constantly. Add fla
voring and continue the beating
until mixture is thick and smooth.
This quantity of frosting can
be halved and still make a lovely
cake, but remember this is a lux
ury cake. Spread one layer with
icing to the depth of ! inch. Add
a layer of finely grated coconut
l inch thick. Do not mix coconut
into the icing, and icing should
be very thick. Add another layer
Of icing. Now top with the other
layer of cake. Cover top and sides
with icing as thickly as possible.
Additional coconut on top and
sides optional.
4 X X X
SQUEAKY SHOES?
From Mrs. w. r., Arlington.)
How does one get rid of the
squeak" in shoes? I'm sure I've