Prize Coconut Cake
|Flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||2 Teaspoon (Calumet)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Angel flake coconut||2⁄3 Cup (10.67 tbs) (Baker'S)|
|Lemon butter cream frosting||1⁄2 Cup (8 tbs)|
Combine flour, baking powder and salt.
Gradually add sugar, beating until light and fluffy.
Add eggs, one at a time, beating well after each.
Add flour alternately with milk, beating after each addition until smooth.
Stir in vanilla and coconut.
Pour into two greased and floured 8-inch layer pans.
Bake at 350° for 30 to 35 minutes, or until cake tester inserted in centers comes out clean.
Cool cakes in pans 10 minutes; then remove from pans and finish cooling on racks.
Spread Lemon Butter Cream Frosting between layers and over top and sides.
Sprinkle with additional coconut, if desired.