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Do you have a favorite cake?
I have several, but Mrs. Evans’ Coconut Cake remains at the
top of the list.
Mrs. Evans resides in heaven now, but while she lived on
earth, she was known for delights she produced in her kitchen. She was a member
of our church and at potlucks, the people always looked forward to her coconut cake.
She gave the recipe to her daughter-in-law, and the young
lady made the cake, but it didn’t turn out quite the same. The younger Mrs.
Evans said to the senior Mrs. Evans, “What went wrong?” Mrs. Evans shrugged and replied, “Some can
and some can’t.”
I’m one of those who can’t. Even though I meticulously
follow directions, something always the results aren’t quite right.
Our daughter, Lanissa, is a wonderful cook. I asked her to
make Mrs. Evans’ cake for my birthday, and she did. Wow! It was delicious. It
tasted like the one I remember.
Here’s the recipe. Try it.
Coconut Butter Cake
CAKE
2 c. sugar
1 c butter, room temperature
4 eggs
2 c flour
1 tsp soda
½ tsp salt
1 c buttermilk
1 tbsp vanilla
Preheat oven to 325 degrees. Cream sugar and butter.
Separate eggs whites from yolks. Beat yolks and add to sugar mixture. Mix
flour, soda and salt. Add alternately, butter, mild and vanilla which have been
mixed. Beat egg whites until stiff, fold into cake mixture. Evenly divide into
two or three 9 inch pans. Bake 35-40 minutes.
ICING
¼ c butter
1 (8oz) pkg cream cheese
1 tbsp vanilla
1 lb box of powdered sugar
1 tbsp cream
Cream butter and cream cheese. Add powdered sugar, mix well.
Spread on top and sides. Put coconut of top and sides.
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