PEERLESS COCONUT WHITE CAKE
6. Peerless Coconut White Cake
Feather-light, snowy white! So easy to make with New Easy-Mix Spry and its new method. No creaming—no long, hard beating!
| Dry Ingredients | |
|---|---|
| 2 | cups sifted cake flour[6] |
| 1-1/4 | cups sugar |
| 3-1/2 | teaspoons baking powder (with a tartrate powder, use 5 teaspoons) |
| 1 | teaspoon salt |
| 1/2 | cup Spry |
| Liquid Ingredients | |
| 1 | cup milk |
| 1 | teaspoon vanilla |
| 3/4 | teaspoon almond extract |
| 1/4 | teaspoon orange extract |
| 3 | egg whites, unbeaten |
SIFT flour, sugar, baking powder, and salt into mixing bowl.... DROP in Spry.... ADD about 2/3 of milk, then flavorings, and beat 150 strokes.... SCRAPE bowl and spoon often throughout entire mixing.... ADD egg whites and beat 250 strokes.... ADD remaining milk and beat 50 strokes.... BAKE in two deep 8-inch Spry-coated layer pans in moderate oven (350° F.) 30-40 minutes.... SPREAD Peerless Frosting between layers and on top and sides. Sprinkle 2 cups coconut all over frosted cake.