|
|
MRS. TUCKER'S OLD-TIMEY COCONUT CAKE 1 c. unsalted butter (real thing) 2 c. sugar 3 c. plain flour 4 eggs 1 1/2 c. buttermilk 1 tsp. soda 1 Tbsp. vanilla 1/2 tsp. salt Cream butter, add sugar and unbeaten eggs, one at a time. Beat well but not too long (Mrs. Tucker says she doesn't believe in beating her cakes to death). Add salt and vanilla. Stir soda into buttermilk. Now alternately add flour and buttermilk to the butter-sugar mixture, being sure to end with flour. Grease 3 cake pans, put waxed paper in bottoms. Pour in batter and bake in 350 degrees oven for 20 minutes or until cake tests done. Cool. Prepare filling. Mrs. Tucker's Filling for Coconut Cake 3 c. sugar 1 1/2 c. milk 2 pkg. frozen coconut 1/4 lb. unsalted butter (real thing) 1 tsp. vanilla Cook together the sugar and milk "until you have the feeling it is time to add the coconut" (about 5 minutes or less ought to do it). Add coconut and cook until mixture changes from a real white to a sort of oyster white, stirring until thickened. Remove from heat, add butter, mixing. Add flavor- ing. Cool to lukewarm. Put between layers and on top and sides of cake. (After putting layers together, put a few holes down through the cake so the icing will run through.) Let it set for a few hours. It will be so moist. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |