Pineapple Feather Cake
|Sugar||1 Cup (16 tbs)|
|Sifted cake flour||26 Tablespoon (1 1/2 Cups Plus 2 Tablespoon)|
|Baking powder||2 1⁄4 Teaspoon|
|Unsweetened pineapple juice||1⁄4 Cup (4 tbs)|
|Shredded coconut||1⁄2 Cup (8 tbs)|
Cream butter and sugar thoroughly, and add well beaten egg yolk.
Sift dry ingredients together and add alternately to first mixture with pineapple juice and water.
Beat just enough to make batter smooth.
Add cocoanut and fold in egg whites, beaten stiff.
Pour into buttered cake tins and bake 30 to 40 minutes at 350° F.
Ice with boiled icing.