Desserts - Ruth Lovett's White Coconut Cake

Desserts - Ruth Lovett's White Coconut Cake
Desserts - Ruth Lovett's White Coconut Cake

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cake:

  • 1

    and 2/3 cups sugar, 1/3 cup shortening, 2 1/2 cups cake flour, 1 teasp salt, 1 1/4 cups milk divided, 5 egg whites, 1 teasp vanilla, 4 1/2 teasp baking powder

  • White Frosting Ingredients:

  • 4

    egg whites, beaten stiffly, 6 large marshmallows, chopped, 2 cups sugar, 1/2 cup water, 1 teasp vanilla.

Directions

Cake: Combine sugar and shortening in large mixing bowl. Cream until light and fluffy. Combine flour and salt. Add to creamed mixture with ¼ cup milk, beating well after each addition. Beat 2 minutes with rotary egg eater or electric mixer on medium speed. Add ½ cup milk, egg whites, vanilla and baking powder. Beat 2 min. Pour batter into 2 greased 9 inch cake pans. Bake at 350 for 30-35 min. Turn onto wire rack to cool. Spread frosting between layers and on top and sides of cake. Sprinkle with coconut. To frost: Combine egg whites and marshmallows in mixing bowl. Combine sugar and water in small saucepan and bring to a boil. Cook to 240 degrees or until a small amount forms soft ball when dropped in cold water. Remove syrup from heat and slowly pour into egg whites and marshmallows, beating constantly. Add vanilla and beat until thick enough to spread. Ices a 2 layer cake.

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