Coconut Mist Cake

Coconut Mist Cake


3 cups sifted cake four

2 tsp. baking powder

½ tsp. salt

1 cup butter or margarine

1 (one pound) box powdered sugar

4 egg yolks, well beaten

1 cup milk

1 tsp. vanilla

1 cup flaked coconut (optional)

4 eggs whites, stiffly beaten

"Never Fail Frosting"

flaked coconut



Sift flour once, measure, and add baking powder and salt.  Sift together three times.  Cream butter thoroughly, add sugar gradually, and cream together until light 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 one cup coconut.  Fold in egg whites quickly and thoroughly.


Bake in three greased and floured 9-inch cake pans at 375 degrees for 25 to 30 minutes.  Cool:  frost with Never Fail Frosting and sprinkled with coconut.


Never Fail Frosting


1 cup sugar

¼ tsp. salt

½ tsp. cream of tartar

2 unbeaten egg whites

3 tablespoons water

1 tsp. vanilla


Combine all ingredients except vanilla in top of double broiler.  Beat briskly with electric mixer for three minutes or until frosting is fluffy and holds its shape.  Remove from heat and add vanilla.