ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Coconut Vanities

Yield about 2 dozen

Ingredients

  • 1/4 cup butter or margarine, softened
  • 1 tablespoon grated orange rind
  • 1 1/2 cups sugar, divided
  • 1 egg
  • 2 cups sifted cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup orange juice
  • 1/4 cup milk
  • 2 egg whites
  • 2 cups flaked coconut

How to Make It

  1. Cream butter in a large mixing bowl; add orange rind and 1 cup sugar, beating well. Add 1 egg; beat well.

  2. Sift flour, baking powder, and salt 3 times in a medium mixing bowl; gradually add to creamed mixture alternately with juice and milk, beginning and ending with flour mixture; stir well after each addition. Spread mixture evenly in a greased 15- x 10- x 1-inch jellyroll pan.

  3. Beat 2 egg whites (at room temperature) in a small mixing bowl until foamy; gradually add remaining sugar, beating until well blended. Very gently spread meringue mixture evenly over entire surface of batter; sprinkle with coconut. Bake at 350° for 20 minutes. Remove from oven, and cool completely in pan before cutting with a 2 1/2- x 2-inch diamond-shaped cutter.

Oxmoor House Homestyle Recipes