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White Buttermilk Cake With Coconut Pudding Icing


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 cup butter
2 cups sugar
3 cups cake flour
1 tsp. baking soda (mix into flour)
1 cup buttermilk
6 egg whites (beat into a froth, add 1 tsp. cream of tartar)
2 tsp. vanilla
Coconut Pudding Frosting
3 cups milk-put to boil
Then add:
1 cup sugar
6 Tbsp. flour
6 egg yokes, beaten till thick and yellow**
2 tsp. vanilla
1 cup coconut
Frost cake, then refrigerate till firm enough to cut easily.
also added a little water and a dab of butter when beating the egg yokes, which of course made me, the new baker just crazed. How much is a dab??? When I would wail that question, she would say, "oh, just taste it." Raw egg yoke? I don't think so, find me the measuring spoon!!)


Cream butter and sugar. Alernate flour and buttermilk and mix until combined. Fold in egg white mixture and vanilla.


Bake in three well greased cake pans at 350º for about 25 minutes, or until cake springs back when touched in the middle.


Pairs Well With


Notes

A dash of local for every season
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