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COCONUT MIST CAKE
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Source: Kate Smith
| 3 cups | sifted Swans Down Cake Flour |
| 2 teaspoons | Calumet Baking Powder |
| 1/2 teaspoon | salt |
| 1 cup | butter or other shortening |
| 1 lb (3 1/2 cups) | confectioners’ sugar |
| 4 | egg yolks, well beaten |
| 1 cup | milk |
| 1 teaspoon | vanilla |
| 1 cup | Baker’s Premium Shred Coconut |
| 4 | egg whites, stiffly beaten |
Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg yolks and beat well. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla and coconut. Fold in egg whites quickly and thoroughly. Bake in three greased 9-inch layer pans in moderate oven (375° F.) 25 to 30 minutes. Spread Tinted Fluffy Frosting between layers and over cake. Sprinkle with Baker’s Coconut.
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