norgeway
Well-known member
From Eudora Garrison's column in the Charlotte Observer 1953.
1 cup butter
2 cups sugar
3 cups plain flour
4 eggs
3 scant tsp baking powder
1/2 tsp salt
1 tsp vanilla
1/2 cup buttermilk
1/2 cup water
Cream butter and sugar add eggs one at a time,beat well after each,sift dry ingredients and add alternately with buttermilk and water mixed together, add vanilla last, blend well, pour into 3- 9 inch greased paper lined pans, bake twenty minutes at 375, let set in pans a few minutes and turn out..DO NOT OVERBAKE!
Filling.
Large fresh coconut grated, reserve milk.
2 cups sugar
2 generous TBSP cornstarch
1 cup coconut milk, suppliamented with sweet milk if necessary to make 1 cup.
Reserve about 1/2 to 3/4 grated coconut, mix remaining coconut with the other ingredients, cook over med heat in heavy saucepan till thickened, 15 to 20 min, cool slightly then spread between layers, slice off tops of layers very thinly so filling can soak in better, sprinkle a bit of the coconut on each layer, seal sides of this cake with butter sugar frosting, 3/4 box powdered sugar, 1/2 stick melted butter,1/2 tsp coconut flavoring and enough hot water to make spreadable., just frost sides with this.
Note, Grandmother used all the filling between the layers and made 7 minute icing for the outside, then put coconut on the outside..We always had this at Easter and Christmas, at easter Grandmother would tint the coconut green.
1 cup butter
2 cups sugar
3 cups plain flour
4 eggs
3 scant tsp baking powder
1/2 tsp salt
1 tsp vanilla
1/2 cup buttermilk
1/2 cup water
Cream butter and sugar add eggs one at a time,beat well after each,sift dry ingredients and add alternately with buttermilk and water mixed together, add vanilla last, blend well, pour into 3- 9 inch greased paper lined pans, bake twenty minutes at 375, let set in pans a few minutes and turn out..DO NOT OVERBAKE!
Filling.
Large fresh coconut grated, reserve milk.
2 cups sugar
2 generous TBSP cornstarch
1 cup coconut milk, suppliamented with sweet milk if necessary to make 1 cup.
Reserve about 1/2 to 3/4 grated coconut, mix remaining coconut with the other ingredients, cook over med heat in heavy saucepan till thickened, 15 to 20 min, cool slightly then spread between layers, slice off tops of layers very thinly so filling can soak in better, sprinkle a bit of the coconut on each layer, seal sides of this cake with butter sugar frosting, 3/4 box powdered sugar, 1/2 stick melted butter,1/2 tsp coconut flavoring and enough hot water to make spreadable., just frost sides with this.
Note, Grandmother used all the filling between the layers and made 7 minute icing for the outside, then put coconut on the outside..We always had this at Easter and Christmas, at easter Grandmother would tint the coconut green.
