Coconut Cake Supreme
|Sifted cake flour||3 1⁄4 Cup (52 tbs)|
|Baking powder||4 1⁄2 Teaspoon|
|Butter||3⁄4 Cup (12 tbs)|
|Grated orange peel||1 1⁄2 Teaspoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|Egg whites||4 (1/2 Cup)|
|Sugar||1⁄2 Cup (8 tbs)|
|Coconut marshmallow frosting||1⁄2 Cup (8 tbs)|
Sift flour, baking powder and salt together; set aside.
Cream butter and orange peel.
Add the 1 1/2 cups sugar gradually, creaming until fluffy.
Add egg yolks and beat thoroughly.
Beating only until smooth after each addition, alternately add dry ingredients in fourths and a mixture of water and orange juice in thirds to creamed mixture.
Blend in the coconut.
Beat egg whites until frothy.
Add the 1/2 cup sugar gradually, beating well.
Continue beating until stiff peaks are formed.
Gently fold into batter until blended.
Turn batter into 3 prepared 9-inch layer cake pans and spread evenly to edges.
Bake at 350°F about 30 minutes, or until cake tests done.
Cool and remove from pans as directed for butter-type cake.
Fill and frost with Coconut-Marshmallow Frosting.