lumicero/recipes-ing2inst huggingface dataset:
Title: Savory Sage-Parmesan Sables
Ingredients:
- 1/2 butter
- 4 parmesan cheese
- 1 fresh sage
- 1/2 pepper
- 1/2 salt
- 1 1/4 all-purpose flour
Instructions:
1. Cream the butter. You can use your stand mixer with the paddle attachment or a hand held mixer. Add the Parmesan, sage, salt and pepper and mix well. Add the flour and combine until large crumbs form. About 1 minute.
2. On a floured wooden board roll the dough into a 9 inch long log. Wrap the log in plastic or foil and rest in the fridge for at least 30 minutes.
3. Preheat the oven on Convection 350°F Line a baking sheet with a silicon pad or parchment paper.
4. Cut the log in 24 equal slices that are 3/8 inch of thickness. Use a very sharp small kitchen knife.
5. Bake for 18 to 20 minutes or until very lightly browned. Rotate the pan once during the baking time.
6. Cool the shortbread and serve at room temperature. I served mine with olives and a good red wine.
7. Enjoy!
Title: Orange Cream Cheese Frosting
Ingredients:
- 1 cream cheese
- 1/4 unsalted butter
- 1 orange zest
- 1 pure vanilla extract
- 1/2 confectioners' sugar
- 4
- 1/4
Instructions:
1. Blend the cream cheese, butter, orange juice, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth.
2. Add the sugar and continue to beat until light and creamy -- about 3 more minutes.
3. Add the food coloring and gently stir until the color is uniform.
4. Chill the frosting until ready to ice the cupcakes or cake.
Title: Red Velvet Cake
Ingredients:
- 1 unsalted butter
- 3 1/2 cake flour
- 1/2 salt
- 1 1/2 canola oil
- 2 granulated sugar
- 2 1/4 eggs
- 3 vanilla
- 6 buttermilk
- 1 1/2 baking soda
- 1 1/4 white vinegar
- 2 heavy cream
- 2 1/2 cream cheese
- 2 mascarpone
- 12 vanilla
- 12 confectioners' sugar
- 1/2
- 1 1/2
Instructions:
1. For the cake:
2. Preheat oven to 350 degrees. Place teaspoon of butter in each of 3 round 9-inch layer cake pans and place pans in oven for a few minutes until butter melts. Remove pans from oven, brush interior bottom and sides of each with butter and line bottoms with parchment.
3. Whisk cake flour, cocoa and salt in a bowl.
4. Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring. (Take care: it may splash.) Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.
5. Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.
6. Divide batter among pans, place in oven and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool in pans 20 minutes. Then remove from pans, flip layers over and peel off parchment. Cool completely before frosting.
7. For the icing:
8. Softly whip cream by hand, in electric mixer or in food processor. Cover in bowl and refrigerate.
9. Blend cream cheese and mascarpone in food processor or electric mixer until smooth. Add vanilla, pulse briefly, and add confectioners’ sugar. Blend well.
10. Transfer cream cheese mixture to bowl; fold in whipped cream. Refrigerate until needed.
Title: Raspberries and Fresh Figs
Ingredients:
- 1 raspberries
- 1 sugar
- 4 fresh figs
Instructions:
1. Combine the raspberries and sugar in a bowl; toss to coat.
2. Set aside at room temperature for about 30 minutes or until the sugar dissolves.
3. Right before ready to serve, remove 1 cup of the raspberries and any juices in the bottom of the bowl and puree in a blender or food processor.
4. Press through a sieve to remove the seeds.
5. Divide this puree among 4 dessert plates; tilt the plates to spread a thin layer over the bottom.
6. Place a fig in the center of each plate.
7. Using a sharp knife, quarter each fig cutting from the stem end down but only partially cutting through the base.
8. Spoon the remaining raspberries onto the plates.
9. Serve at room temperature.
Title: Argentinean Caramel-Filled Crescents
Ingredients:
- 3 all-purpose flour
- 1/2 powdered sugar
- 1 baking powder
- 1/4 salt
- 1 butter
- 6 -7 milk
- 2 flaked coconut
- 1/2 egg
- 1 water
- 1
Instructions:
1. Place flour, powdered sugar, baking powder and salt in large bowl; stir to combine. Cut butter into flour mixture with pastry blender or 2 knives until mixture forms pea-sized pieces. Add water, 1 tablespoon at a time; toss with fork until mixture holds together. Divide dough in half; cover and refrigerate 30 minutes or until firm.
2. Meanwhile, melt caramels and milk in medium saucepan over low heat, stirring constantly; stir in coconut. Remove from heat; cool.
3. Working with 1 portion at a time, roll out dough on lightly floured surface to 1/8-inch thickness. Cut dough with 3-inch round cookie cutter. Reroll trimmings and cut out more cookies.
4. Preheat oven to 400°F.
5. Grease cookie sheets; set aside. Beat egg and water in cup. Place 1/2 teaspoon caramel mixture in center of each dough round. Moisten edge of dough round with egg mixture. Fold dough in half; press edges firmly to seal in filling. Press edges with fork. Place crescents on prepared cookie sheets; brush with egg mixture. Cut 3 slashes across top of each cookie with tip of knife.
6. Bake 15 to 20 minutes or until golden brown. Remove cookies to wire racks; cool completely. Store tightly covered at room temperature.
7. Note: These cookies do not freeze well.
Title: Pumpkin and White Choc Muffins
Ingredients:
- 4 eggs
- 1/2 applesauce
- 1 prepared pumpkin
- 1 1/2 unsweetened plain yogurt
- 1/2 sugar
- 1 1/2 flour
- 3 baking powder
- 2 baking soda
- 2 nutmeg
- 1/2 ginger powder
- 1/2 clove
- 1/4 vanilla bean paste
- 1/2 vanilla essence
- 1 salt
- 1 white chocolate pieces
- 1 1/2
Instructions:
1. Dice and microwave veges till soft (Do not boil pumpkin, this will add moisture that you do not want in your puree) Then stick blend until there are no or few lumps.
2. Mix first 6 ingredients together.
3. Separately, mix dry ingredients.
4. Blend the two mixtures together, fold in chocolate.
5. Generously fill 24 greased muffin cups.
6. Bake at 180c for 18-22mins.
Title: Apple-carrot Cake and Best Ever Cream Cheese Frosting
Ingredients:
- 1 whole wheat flour
- 1 unbleached flour
- 1 1/3 all-purpose flour
- 2 sugar
- 2 baking soda
- 1/2 ground cinnamon
- 2 ground cloves
- 2 eggs
- 1/4 unsweetened applesauce
- 1/2 2% buttermilk
- 1 vanilla extract
- 1 1/2 carrots
- 1 apple
- 8 light cream cheese
- 8 fat free cream cheese
- 3 light butter
- 1 1/2 confectioners' sugar
- 1 1/2 vanilla extract
Instructions:
1. CAKE:.
2. Preheat oven to 350 degrees.
3. Lightly coat a 13" x 9" baking dish with nonstick spray.
4. In a medium bowl, combine the whole wheat flour, unbleached or all-purpose flour, sugar, baking soda, cinnamon, and cloves.
5. In a large bowl, using an electric mixer set on high speed, beat the eggs and egg whites for 1 minute, or until foamy.
6. Beat in the applesauce, buttermilk, and vanilla extract until blended.
7. Gradually beat in the flour mixture.
8. Stir in the carrots, and apple.
9. Scrape into the prepared pan and smooth the surface.
10. Bake for 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean and the cake begins to pull away from the sides of the pan.
11. Cool completely in the pan on a rack.
12. FROSTING:.
13. In a medium bowl, using an electric mixer set on medium speed, beat the light cream cheese, fat-free cream cheese, and butter for 2-3 minutes, or until smooth and fluffy. Gradually beat in the confectioner's sugar.
14. Stir in the vanilla extract.
15. Use immediately or cover and refrigerate for several hours.
16. Let the frosting return to room temperature and whisk again to lighten it before using.
17. When completely cool, spread the cake with the frosting, swirling it for a decorative appearance. Garnish with the walnuts, if using.
Title: Chocolate Dipped Butter Cookie Sandwiches
Ingredients:
- 1 butter
- 3/4 granulated sugar
- 1/4 salt
- 1 1/2 vanilla extract
- 2 flour
- 1 walnuts
- 10
- 3/4
- 1/2
Instructions:
1. Preheat oven to 325°F.
2. Cream together butter, sugar, and salt.
3. Mix in vanilla extract, then flour.
4. If using chocolate nuts, or other, mix these in next.
5. Prepare a baking sheet with parchment paper.
6. Shape cookie dough into flat discs, arrange 2" apart on baking sheet, then bake 12 minute
7. Optional: If not using chocolate chips, nuts, or other fillings, edges may be kinda flat and bubbly. They can be trimmed with a cookie cutter about 15 minutes after being removed from the oven. (At this point, they should be cool enough to work with, and still soft enough not to crumble apart. ).
8. When all cookies are baked and cooled, prepare a cold baking sheet with parchment paper.
9. Place chocolate in a double boiler, and set to melt on low. Stir occasionally. You can start out with 4 oz, and add more as needed.
10. While chocolate is melting, use a small spatula or butter knife to smear a thin layer of jam on the bottom of a cookie.
11. Place the bottom of another cookie over the layer of jam, and press the two cookies together.
12. Lay the double cookie on the baking sheet, then repeat this process to assemble the rest.
13. Once all the double cookies are assembled, dip each pair in melted chocolate. Lay each dipped cookie back on the baking sheet, and immediately pour sprinkles over the melted chocolate before picking up the next cookie.
14. When all cookies have been assembled, leave in the refrigerator or freezer about one hour 1 to harden the chocolate coating.
Title: Amish Bread Pudding
Ingredients:
- 6 butter
- 4 milk
- 1 sugar
- 4 eggs
- 1 salt
- 1 vanilla
- 4 raisins
- 1/2 cinnamon
- milk
Instructions:
1. Preheat oven to 350°F
2. Grease the smaller of the two baking dishes with butter, and put the remaining butter in the saucepan with milk sugar.
3. Place over medium heat, stirring occasionally, until the butter is melted.
4. Whisk eggs in mixing bowl and add hot milk slowly while whisking constantly.
5. Stir in vanilla and salt.
6. Place bread cubes in buttered baking dish, and sprinkle with raisins.
7. Pour milk over bread cubes and stir slightly.
8. Sprinkle with cinnamon if you like.
9. Place the smaller baking dish in the larger one.
10. Pour hot water in the larger dish until it goes 1/2 way up the smaller dish.
11. Carefully set both dishes in preheated oven.
12. Bake til set- about one hour.
13. Serve with light cream or milk if desired.
Title: White Fruitcake
Ingredients:
- 5 eggs
- 1/2 butter
- 1 sugar
- 1 3/4 - 2 all-purpose flour
- 1 pecans
- 1 vanilla extract
- 4
- 2
Instructions:
1. cream butter well,add sugar,and cream until fluffy.
2. beat eggs well and add,blend with creamed mixture.
3. chop fruit and nuts and mix with a small amount of the flour.
4. sift remaining flour.
5. fold into creamed mixture.
6. add flavoring.
7. fold in fruits and nuts.
8. line a tube pan or loaf pans with greased wax paper.
9. pour in batter.
10. put in a cold oven and bake at 200 degrees for 3 hours.
11. loaf pans for 2 1/2 hours.
12. cool in pan on rack.
13. or bake at 300 degrees until done,about 1 1/2 hours, or until it shrinks from the pan.
14. This cake can be frozen, it makes just a little less than 5 pounds, No liquid other than the flavorings is needed.
Title: Easy Tiramisu
Ingredients:
- 4 dark rum
- 2 brandy
- 4 ladyfingers
- 16 mascarpone cheese
- 1 eggs
- 2 icing sugar
- 2 cocoa powder
Instructions:
1. Mix 'half' the rum with the brandy and coffee in a shallow plate.
2. Dip both sides of the lady fingers in the coffee mixture and place in a 8x4-inch pan. (Pour over the extra coffee mixture).
3. Whisk the mascarpone cheese with the egg yolks and sifted icing sugar, then add the remaining rum. Beat the egg whites until stiff.
4. Stir a spoonful (beat eggs whites) into the mascarpone mixture, then fold in the rest.
5. Spoon the mascarpone over the sponge fingers.
6. Dust with the cocoa powder--As much as you'd like.
7. Cover with cling wrap and refrigerate overnight.
Title: Caramel Apple Cookie Pizza
Ingredients:
- 2 sliced apples
- 1 lemon juice
- 8 cream cheese
- 1/4 - 1/2 creamy peanut butter
- 6
- 1/4
Instructions:
1. Soak apple slices in lemon juice to prevent browning;set aside.
2. Press cookie dough into a 12"pizza pan.
3. Bake according to package.
4. Remove from oven and cool.
5. Combine cream cheese and peanut butter,spread over cookie crust.
6. Arrange apple slices on top.
7. Drizzle with caramel topping and sprinkle with nuts.
Title: Graham Cracker Éclair "Cake"
Ingredients:
- 1 Jello Instant Vanilla Pudding Mix
- 1 1/2 milk
- 2 graham crackers
- 1 Cool Whip Topping
- 1
Instructions:
1. Break Graham Crackers crosswise in half. You'll need 30 squares. Divide into two stacks (15 each) and set aside.
2. Beat pudding mix and milk in large bowl with whisk 2 minute Let stand 5 minute Meanwhile, cover bottom of 8-inch square pan with graham squares, overlapping as needed to form even layer.
3. Stir COOL WHIP into pudding; spread half over graham squares in pan. Cover with 10 of the remaining graham squares. Repeat layers of pudding mixture and graham squares.
4. Refrigerate 3 hours. Spread with Chocolate Frosting.
Title: Cherry Chocolate Cake
Ingredients:
- 1 eggs
- 3 cherry pie filling
- 1 sugar
- 1 butter
- 5 milk
- 1/2 chocolate chips
- 1
Instructions:
1. Heat oven to 350 degrees.
2. Combine cake mix, eggs and cherry fruit filling; blend well.
3. Pour into greased and floured 9 x 13-inch pan.
4. Bake 25 to 40 minutes or until cake springs back when lightly touched.
5. Frost after cooling with the following.
6. Combine sugar, butter and milk in small pan; bring to boil, stirring constantly.
7. Cook 1 minute; remove from heat. Stir in chocolate pieces until melted and smooth.
8. Spread on cake. Yummy!
Title: Dutch Oven Pineapple Upside-Down Cake
Ingredients:
- 1/2 butter
- 1 1/2 margarine
- 1 brown sugar
- 10 pineapple slices
- 1 maraschino cherries
- 1 1/3 water
- 1/3 eggs
- 3
Instructions:
1. Preheat oven according to instructions on cake mix.
2. Melt the butter over medium high heat in the iron skillet. Remove from the heat and sprinkle the brown sugar evenly to cover the butter.
3. Next, arrange pineapple rings around the bottom of the pan, one layer deep. Place a maraschino cherry into the center of each pineapple ring.
4. Prepare the cake mix by mixing the mix, water, oil and eggs together, substitute some of the pineapple juice for some of the liquid in the directions. (NOTE: make sure to check the back of the cake mix box, you want to prepare the cake per the instructions on the back and it may vary depending on the type of mix you get).
5. Pour the batter over the pineapple layer in dutch oven.
6. Bake as directed by the cake mix directions. Note: You may have to cook it for longer - test the middle with a clean knife, this really varies - sometimes even doubling the cooking time.
7. Cool for 10 minutes, then carefully turn out onto a plate.
8. NOTE: Do not let the cake cool too much or it will be stuck to the pan.
Title: Crystallized Ginger Logs
Ingredients:
- 1 3/4 all-purpose flour
- 1/2 baking powder
- 1/4 ground ginger
- 1/4 salt
- 1/2 unsalted butter
- 2/3 sugar
- 1 egg
- 1/2 pure vanilla extract
- 2/3 crystallized ginger
Instructions:
1. In a medium bowl, whisk together the flour, baking powder, ground ginger, and salt; set aside.
2. In a large bowl, with an electric mixer on low speed, cream the butter and sugar together until pale in color.
3. Mix in the egg and vanilla extract.
4. Gradually add the flour mixture and mix well.
5. Stir in the crystallized ginger.
6. Flatten dough into a round about 1 1/2 inches thick. The edges will be uneven. Wrap in plastic wrap and chill for 1 hour or until firm.
7. Preheat oven to 350 degrees F.
8. Cut the round of dough (as if slicing a round loaf of bread) into 1/4-inch-thick slices (they will be different lengths) and place them 2 inches apart on ungreased baking sheets, flat side down.
9. Bake in the center of the oven for about 10 minutes, or until the cookies are a light golden brown at the edges.
10. Right away transfer them to a wire rack to cool completely. Store in an airtight container.
11. Well-wrapped cookies may be frozen.
Title: Date Nut Loaf Cake
Ingredients:
- 1 dates
- 1 water
- 1/2 butter
- 1 white sugar
- 1 baking soda
- 1 1/2 all-purpose flour
- 1 egg
- 1 vanilla extract
- 1 walnuts
- 1/4 butter
- 1/3 heavy cream
- 1/2 brown sugar
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. In a saucepan over medium heat, bring dates and water to a boil. Stir in 1/2 cup butter and 1 cup sugar until melted. Remove from heat and stir in baking soda. Let cool for 10 minutes.
2. Place date mixture into a large bowl. Blend in flour, eggs and vanilla. Stir in chopped walnuts. Pour batter into prepared pan.
3. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Serve slices with Warm Sauce.
4. To make Warm Sauce: In a saucepan over medium heat, combine 1/4 cup butter with cream and brown sugar. Heat, stirring constantly, until mixture boils and sugar is dissolved.
Title: Toasted Coconut Pina Colada Cake
Ingredients:
- 1 mandarin oranges
- 1 coconut
- 1 eggs
- 1/2 Cool Whip
- 4 crushed pineapple
- 1 instant vanilla pudding
- 1
Instructions:
1. For cake, preheat oven to 350° F.
2. Mix all ingredients well.
3. Pour batter equally into 3 greased and floured round cake pans.
4. Bake for 25 minutes.
5. Cool and Frost.
6. For Frosting: Mix dry pudding mix and pineapple, then add cool whip.
7. Frost cooled cake, and sprinkle with coconut and refrigerate until serving.
8. Warning, since the frosting has cool whip in it, exposure to heat will make it runny.
Title: "heaven Sent" Chocolate Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 eggs
- 4 sour cream
- 1 warm water
- 1/2
- 1 1/2
Instructions:
1. Preheat oven to 350.
2. Lightly mist a 12 cup Bundt pan with vegetable oil spray, then dust with flour.
3. Place cake mix, pudding mix, eggs, sour cream, warm water and oil in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute.Scrape down sides of bowl and then on medium speed beat another 2-3 minutes more. The batter will be nice and thick. Fold in chocolate chips if desired,making sure they are well distributed throughout the batter.
4. Pour batter into prepared pan, smoothing it out with a rubber spatula.
5. Place in oven.
6. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 45 to 50 minutes.
7. Remove from oven when finished and let cool for 20 mintues. Run a long, sharp knife around the edge of the cake and invert it onto a wire rack or waxed paper to cool completely. Serve while still warm or enjoy it nice and cold straight from the fridge with a nice glass of milk. May sprinkle with powdered sugar or top with any of your favorite frostings or eat it plain. Anyway is a good one I promise.
Title: Grandma Renee's Date Nut Loaf
Ingredients:
- 2 sugar
- 14 sweetened condensed milk
- 1/4 butter
- 1/2 pecans
- 8 dates
Instructions:
1. Boil sugar, milk and butter until it forms a soft ball in cool water (grandma's exact words) -- around 240 degrees.
2. Fold in chopped dates and pecans, continue to cook until it pulls away from the pan (around 255 degrees).
3. Pour onto wet cloth in log form - dust with powdered sugar and roll.
4. Cool and cut into 20 pieces.
Title: Queen's Cakes
Ingredients:
- 2 all-purpose flour
- 1/4 baking soda
- 1/4 salt
- 2/3 butter
- 2/3 granulated sugar
- 1 vanilla extract
- 1/4 sour cream
- 2/3 dried currant
- 1/2 maraschino cherry
- 1/3
- 3
Instructions:
1. Preheat oven to 375 degrees farenheit. Grease 36 miniature (1 3/4 x 3/4-inch) muffin tins.
2. In medium bowl, combine flour, baking soda and salt; set aside.
3. In a large mixing bowl, beat butter, sugar and extracts together until light and fluffy. Gradually beat in sour cream. Stir in flour mixture 1/2 cup at a time, blending well after each addition. Stir in currants and cherries.
4. Spoon into prepared tins, filling almost full. Sprinkle lightly with decorating sugar.
5. Bake cakes 18 to 22 minutes or until golden brown. Remove from tins and cool on racks. Store in an airtight container at room temperature for up to 4 days or freeze for longer storage.
Title: Microwave Apple Crisp
Ingredients:
- 4 apples
- 2 lemon juice
- 1/2 rolled oats
- 1/4 flour
- 1/2 dark brown sugar
- 1/2 salt
- 6 butter
- 1 cinnamon
- 1/8 nutmeg
Instructions:
1. Place apples in a 9-inch, heat-resistant, non-metallic pie plate.
2. Sprinkle with lemon juice.
3. Heat, covered, on full power for 2 minutes.
4. Combine remaining ingredients in a small, heat-resistant, non-metallic bowl.
5. Heat topping mixture, uncovered on full power for 2 minutes, stirring after first minute. Cool slightly.
6. Sprinkle topping mixture over apples.
7. Heat, uncovered, on full power for 8 minutes or until apples are tender and topping is crisp.
Title: Chocolate Cake
Ingredients:
- 2 sugar
- 1/2 butter
- 2 eggs
- 1 buttermilk
- 1/2 boiling water
- 1/4 flour
- 2 baking soda
- 1 vanilla
- 1
Instructions:
1. cream sugar and butter
2. add eggs
3. add milk
4. sift dry ingredients together into creamed mixture
5. make paste with cocoa and boiling water ( i just dumped into creamed mixture
6. add to mixture
7. put in oblong 9 x 13 pan bake 325 degrees for 30 minutes.it said 40 minutes and my oven is wonky check.
Title: Spongebob Cake
Ingredients:
- 1 milk
- 500 sugar
- 4 flour
- 5 butter
- 3 caster sugar
- 100
- 200
- 100
- 3
Instructions:
1. bake cake mix in a rectangular pan.
2. once they are baked let them cool down.
3. then cut it in half to make 2 pieces (cut with thread).
4. mix all ingredients for cream.
5. boil them on a low fire until thickening.
6. let it cool down.
7. once everything is dry put a layer of cake and then a layer of cream and the almonds and the second cake piece on top.
8. put it in the refrigerator for a few hours.
9. after it has been in the fridge for a few hours prepare the buttercream.
10. mix the butter with a mixer and slowly add caster sugar to it until it is nice and fluffy.
11. once it is nice and fluffy add the caramel to it.
12. once the buttercream is done spread it all over the top and sides of the cake.
13. leave it in the fridge for a few hours.
14. once its done you must decorate it with the colored fondant, make sure to make it look like spongebob.
Title: Coconut Cake
Ingredients:
- 1 1/3 sugar
- 1 butter
- 3 eggs
- 1 vanilla
- 1 1/3 all-purpose flour
- 2/3 baking powder
- 2 salt
- 1/2 half-and-half
- 1/2 water
- 1/3 sugar
- 2 cream of tartar
- 1 1/4 vanilla
- 1/4 sweetened flaked coconut
- 1
- 2
Instructions:
1. Heat oven to 350°F.
2. Grease and flour 9 x 13-inch baking pan.
3. In large bowl, combine sugar and butter.
4. Using electric mixer, cream sugar and butter until light and fluffy.
5. Add eggs one at a time, beating well after each.
6. Add vanilla; mix until blended.
7. Combined dry ingredients, and then add alternately with half and half to butter mixture, and mix until blended.
8. Spoon batter into prepared cake pan; with metal spatula, spread batter evenly in pan.
9. Bake at 350°F 30 to 35 minutes or until a wooden toothpick inserted in center comes out clean.
10. Cool 10 minutes; loosen from sides of pan.
11. Invert on cooling rack.
12. To make frosting, heat water in top of double boiler to simmer.
13. With electric mixer, beat in egg whites, sugar, cream of tartar, and vanilla until soft peaks form (about 7 minutes).
14. Remove pan from heat.
15. Cool 15-20 minutes.
16. With top side of cake up, spread frosting on top and sides.
17. Sprinkle coconut onto top and sides; pat gently into frosting.