Baker's Coconut Recipes

by Franklin Baker Co.

Coconut Daffodil Cake

1st Part

½ cup butter

1 cup sugar

3 egg yolks

2 cups pastry flour

3 level teaspoons baking powder

Scant cup milk

1 teaspoon vanilla

Cream butter and sugar, beat in the egg yolks, add flour with baking powder sifted in it, alternating with milk, add vanilla. Bake in two buttered layer cake tins.

2nd Part

½ cup butter

1 cup sugar

2 cups pastry flour

scant cup milk

1 teaspoon almond extract

3 egg whites

3 level teaspoons baking powder

Cream butter and sugar, add flour with baking powder sifted in it, alternating with milk, add almond, fold in the stiffly beaten whites of eggs. Bake in two buttered layer cake tins.

When the four layers are baked and cool, put first a yellow, then a white, then a yellow, then a white, spreading white coconut icing between each layer and over all the top and sides. Either of the above recipes may be used as a separate cake.