Country Life B&B

Greenwich, New York

Heritage Recipe

Aunt Evelyn's Coconut Cake

"My Aunt Evelyn, who died in 1995 at the age of 97, made this for my mother on her birthday, January 30th, for over fifty years and every year of my childhood until she went into a nursing home in 1992." Wendy Duvall

Ingredients:

2 cups sifted cake flour

1-1/3 cups sugar

1/2 cup Crisco shortening

1 teaspoon salt

2/3 cup milk

3 teaspoons baking powder

4 eggs (separate yolks)

1/3 cup milk

1/2 teaspoon lemon extract

Icing:

1 cup sugar

1/4 teaspoon salt

1/2 teaspoon cream of tartar

2 egg whites

3 Tablespoons water

1 teaspoon vanilla

Mix oil and sugar together, add flour, salt, and milk and beat 2 minutes in electric mixer. Add baking powder, egg yolks (save whites), 1/3 cup milk, and lemon extract. Beat 2 minutes. Bake in 2 well greased and floured cake pans, at 350 degrees for 20 to 30 minutes. Remove from pan and cool on wire rack.

Filling: use canned Lemon Pie Filling, Pudding mix or homemade.

Icing: In top of double boiler over hot water, mix all ingredients and beat with electric beater for 6 to 7 minutes or until soft peaks form. Fill between two layers with lemon filling, frost top and sides, and cover generously with flaked coconut.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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