Coconut Cake
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A home-kitchen version of coconut cake, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 c. butter or margarine
- 2 c. sugar
- 3 c. sifted Swans Down cake flour
- 3 tsp. baking powder
- 1/2 tsp. salt
- 4 eggs
- 1 c. milk
- 1 tsp. vanilla
- 1/2 tsp. almond extract
Method
Preheat oven to 350°.
Cream butter; gradually add sugar, creaming until light and fluffy.
Sift flour with baking powder and salt.
Add eggs one at a time to creamed mixture, beating well after each addition.
Add flour mixture alternately with milk and flavorings, beating after each addition until smooth.
Pour batter into three greased and floured 9 x 2-inch cake pans.
Bake at 350° for 25 to 30 minutes.
Cool in pans 10 minutes.
Remove from pans; finish cooling on racks.
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