White Buttermilk Coconut Cake

White Buttermilk Coconut Cake

1 cup butter (do not use margarine!)

2 cups sugar

1 cup buttermilk

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1/2 teaspoon salt

1 teaspoon vanilla extract

6 egg whites, stiffly beaten

Cream butter, add sugar gradually, creaming continuously.

Mix dry ingredients together in separate bowl.

Alternately add buttermilk and dry ingredients to butter mixture.

Add vanilla and fold in stiffly beaten egg whites.

Bake in 9 x 13 pan at 350° F. for 40 minutes (do not overbake).

Never Fail White Icing

3 egg whites

2 1/2 cups sugar

1/2 cup water

1/2 teaspoon cream of tartar

1 teaspoon baking powder

1 can of coconut

Boil 2 cups of sugar with 1/2 cup of water and 1/2 teaspoon cream of tartar until syrup threads.

Beat egg whites, 1/2 cup sugar and baking powder.

Slowly add syrup, beat until desired consistency.

Spread over cake.

Sprinkle coconut on top.

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