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Print this Recipe    Coconut 12

White Buttermilk Coconut Cake

1 cup butter (do not use margarine!)
2 cups sugar
1 cup buttermilk
3 cups all-purpose flour
1 tsp. baking soda
1 tsp cream of tartar
1/2 tsp salt
1 tsp. vanilla extract
6 egg whites, stiffly beaten

Cream butter, add sugar gradually, creaming continuously. Mix dry
ingredients together in separate bowl. Alternately add buttermilk
and dry ingredients to butter mixture. Add vanilla and fold in
stiffly beaten egg whites. Bake in 9 x 13 pan at 350 F for 40
minutes (do not overbake).


White Icing

3 egg whites
2 1/2 cups sugar
1/2 cup water
1/2 tsp. cream of tartar
1 tsp. baking powder
1 can of coconut

Boil 2 cups of sugar with 1/2 cup of water and 1/2 teaspoon cream
of tartar until syrup threads. Beat egg whites, 1/2 cup sugar and
baking powder. Slowly add syrup, beat until desired consistency.
Spread over cake. Sprinkle coconut on top.

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