Title: Coconut Layer Cake
Categories: Cake
Yield: 1 Servings
| 2 | c | Cake Flour; sifted |
| 2 | ts | Baking Powder |
| 1/2 | ts | Salt |
| 2/3 | c | Butter; or shortening |
| 1 | c | Sugar |
| 3 | | Eggs; unbeaten |
| 1/3 | c | Milk |
| 1 | ts | Vanilla |
Sift flour once, measure,add baking powder and salt, and sift together
three times. Cream butter thoroughly, add sugar gradually, and cream
together until light and fluffy. Add eggs, one at a time, beating
thoroughly after each. Add flour, alternately with milk, a small amount
at a time, beating after each addition until smooth. Add vanilla. Bake in
two greased 9-inch layer pans in moderate oven at 375degrees F.) 25 to 30
minutes. Spread Tinted Seven Minute Frosting between layers and on top and
sides of cake. Sprinkle top and sides of cake with Baker's Southern Style
Coconut. Use the recipe for Coconut Layer Cake. Spread Fudge Frosting
between layers and on top and sides of cake. Decorate sides of cake with
chopped pecans, if desired.