How to Make an Old Fashion Delicious Coconut Birthday Cake

I have always loved coconut and as a child my mother would make them for my birthday. Naturally, when I saw this recipe, I was intrigued. My Mom always made me a coconut sheet cake but this cake is very good, too. This cake is filled with apricot preserves. You could change the preserves to the birthday boy or girl's favorite flavor. And a light touch of food coloring in the frosting could add to the presentation. It is a perfect cake for celebrations whether it be birthdays, anniversaries, showers, reunions, parties or just a family treat. If you like coconut, you just have to share this cake with your family and friends.

COCONUT BIRTHDAY CAKE

CAKE:
3 cups cake flour
2 tsp baking powder
1 tsp salt
1/2 cup butter
1/2 cup margarine
1 lb powdered sugar
4 eggs, separated
1 cup milk
1 tsp vanilla
1 cup shredded coconut

Sift dry ingredients (first three) together and set aside. Cream butter and margarine until light and add powdered sugar; beat until light and fluffy. Add well beaten egg yolks and beat again. Add flour alternately with milk and vanilla. Fold in stiffly beaten egg whites. Fold in coconut. Bake in 9-inch layer pans (2 or 3) at 375 degrees for 25 to 30 minutes.

WHIP CREAM FROSTING:
1 cup milk
3 tbsp flour
1/2 tsp salt
1/2 cup sweet butter
apricot preserves
1/2 cup shortening
1 cup granulated sugar
1/2 tsp vanilla

Cook milk, flour, and salt until thick, stirring constantly. Cool well. Cream together butter, shortening, sugar, and vanilla. Combine with cooled milk and flour mixture, beat until smooth. When cake is cooled, split layers and spread with apricot preserves and frost with whip cream frosting.

Enjoy!

For more of my old fashion recipe collection visit http://grandmasvintagerecipes.blogspot.com
For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

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