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Toasted Coconut Cake

Yield one 13- x 9-inch cake

Ingredients

  • 1/2 cup butter or margarine, softened
  • 2 cups sugar
  • 4 eggs, separated
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • Toasted Coconut Topping

How to Make It

  1. Cream butter; gradually add sugar, beating well. Beat egg yolks, and add to creamed mixture; beat well.

  2. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla.

  3. Beat the egg whites (at room temperature) until stiff peaks form; fold into batter. Pour batter into greased and floured 13- x 9- x 2-inch baking pan. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Spread Toasted Coconut Topping evenly over cake. Broil 2 to 3 minutes or until golden brown. Cool, and cut into squares.

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