BUTTER CAKE

This is the cake I make for my coconut, pineapple filling, seven minute frosting cake.

BUTTER CAKE
BUTTER CAKE

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

Directions

CAKE: Beat egg whites, I add 1/2 cup of the sugar, set aside. Cream butter and the rest of the sugar until light and creamy, add egg yokes one at a time, and beat good after each one. Combine flour and baking powder, add the dry mixture and milk to the cream mixture, beginning with dry mixture and ending with milk. Add this a little at a time, when this is mixed well fold in the egg whites. Pour into three 8 or 9 inch cake pans that have been greased and floured. Bake for about 30 minutes in a preheated 350 degree oven or until a wooden toothpick inserted in the center of the cake comes out clean. Cool on a wire rack. PINEAPPLE FILLING: Mix all ingredients in a sauce pan and place on low heat, stiring, cook for about 15 minutes or until thicken. Cool and spread in between layers, not on the top layer. SEVEN MINUTE FROSTING: Combine all ingredients, except vanilla, using a double boiler, placing over boiling water. Using a heavy duty electric hand mixer, beat on high for seven minutes. You should have peaks standing when you lift your beater up. Add vanilla and beat until mixed in. Spread over top and sides of cake, sprinkle with coconut. ENJOY!!!

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