Cocoanut Layer Cake
| For Cake | |
| 1 cupful sugar 3 cupfuls flour 1/2 teaspoonful salt 4 eggs | 1/2 cupful Crisco 1 cupful milk 2 teaspoonfuls vanilla extract 3 teaspoonfuls baking powder |
| For Filling | |
| 1 teaspoonful Crisco 1 cupful sugar 1 cupful water Pinch cream of tartar | 1 teaspoonful vanilla extract 1 white of egg 1/2 cupful chopped cocoanut 1/4 teaspoonful salt |
For cake. Cream Crisco and sugar together, sift the flour, baking powder, and salt, and add alternately with the beaten yolks of eggs and milk. Beat thoroughly, then add stiffly beaten whites of eggs and flavoring and mix gently. Grease layer tins with Crisco then flour them and divide mixture into three portions. Bake in a moderate oven twenty minutes.
For filling. Boil water and sugar together, add Crisco and cream of tartar, and boil until it forms a soft ball when tried in cold water, or 240° F. Beat white of egg to stiff froth, add salt, then pour in syrup gradually, add vanilla and beat until thick and cold. Spread on cake and sprinkle over with cocoanut.
Sufficient for three layers.