Walter’s Famous Coconut Cream Cake

Servings: 12 Cream the butter and sugar well, and add the beaten eggs. Next add the milk gradually. Sift the flour before measuring, then sift again with the baking powder. Grease and flour two 9′ layer cake pans and line with kitchen parchment. Pour the batter into the pans and bake about 15 minutes in a 350 F. oven. Icing: Cook sugar and water to the thread stage, then beat the egg whites until very light. Pour sugar over the egg whites slowly and beat until creamy. Add vanilla if desired. Spread over the cake. Sprinkle shredded coconut thickly between the layers and over the top and sides. Baker’s Coconut Kitchen Calendar; late 1920s From *Cakes Men Like* by Benjamin Darling Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008