Coconut Cake

A yellow cake with a white frosting.

From the box of A.D. from Lutz, Florida, by way of Pennsylvania in the 1940s, and originating in Ohio in the 1920s.

Coconut Cake

2 cups powdered sugar
1/2 cup butter
3 eggs
1 cup milk
2 Tbsp. cream of tartar
3 cups flour
1 tsp. baking soda

Bake in jelly tins.

Filling: 1 grated coconut. Use 1/2 of this. Add whites of eggs, beaten to a froth, and one cup of powdered sugar. Spread between the layers.

Mix the other half of the grated coconut with flour, Tbsp. powdered sugar, and strew thickly on top of cake.

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