NEE NEE'S PRIZED COCONUT CAKE
This cake has been a standard in our family for over 40 years. My grandmother made it, taught my mother who taught me, who taught my daughters. This was my grandmother's signature cake and is a staple at all church functions and a must at any family gathering!
Provided by Sherrybeth
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees. Combine boiling water to butter and sugar. Cream well with mixer. Add egg yolks, one at a time, beating well after each addition. Sift flour, baking powder and salt together, three times. Add these dry ingredients to the creamed mixture, alternating with the milk. Add vanilla. Fold in coconut and beaten egg whites, by hand. Pour into 3 nine-inch cake pans that have been well greased and floured. Bake for 20-25 minutes according to your oven.
- Icing:.
- Combine egg whites, sugar, syrup, water, salt and cream of tartar. Place in double boiler over boiling water. Beat with a hand mixer until mixture stands with "peaks" (approximately 10 minutes). Remove from heat, add vanilla and continue beating until thick enough to spread. Use fresh or frozen grated coconut to sprinkle between each layer along with the icing and sprinkle generously on the top and sides. Keep any leftovers refrigerated.
Nutrition Facts : Calories 620.8, Fat 22.4, SaturatedFat 14.8, Cholesterol 106.5, Sodium 440, Carbohydrate 101.1, Fiber 1.7, Sugar 63.8, Protein 6.7
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