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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This recipe is from The Mississippi Cookbook. Recipe submitted by Mrs. J.C. Craig of Louisville, MS. Ingredients:
1 cup butter |
2 cups sugar |
3 cups cake flour |
3 teaspoons baking powder |
1/2 teaspoon salt |
1 cup sweet milk |
4 eggs, whole |
1 teaspoon vanilla |
3 tablespoons sugar |
3/4 cup sweet milk |
1/8 cup butter |
1/4 cup coconut |
2 cups sugar |
1 cup water |
1/4 cup white corn syrup |
2 egg whites, stiffly beaten |
1 teaspoon vanilla |
1 large fresh coconut, grated |
Directions:
1. Cream butter and sugar for at least 10 minutes. Sift flour, baking powder, and salt together. Alternately add milk and flour to creamed mixture. Beat in one egg at a time. Add vanilla. Pour in three greased and floured 8-inch cake pans. Bake 25 to 30 minutes at 350 degrees.
2. For a moist cake, make a filling by combining sugar, milk, butter, and coconut. Heat almost to a boiling point and put mixture over each layer of cake.
3. Make a divinity icing of last six ingredients. Boil sugar, water, and corn syrup until mixture spins a thread. Slowly pour boiled mixture over stiffly beaten egg whites. Add 1 teaspoon vanilla. Continue beating until spreading consistency is reached.
4. Heap icing and coconut between layers and on top and sides of cake.
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