| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cake |
16 |
Servings |
INGREDIENTS
| 1 |
lb |
Kraft's Miracle Whip margarine |
| 3 |
c |
Sugar |
| 3 |
c |
Flour |
| 9 |
|
Eggs |
| 2 |
ts |
Vanilla |
| 1/2 |
ts |
Salt |
| 1 1/2 |
c |
Angel flake coconut |
INSTRUCTIONS
Cream margarine; add sugar slowly; cream well. Add 4 eggs, one at a time,
beating well after each addition. Add the remaining 5 eggs alternately with
the flour and salt, beginning and ending with the flour. Add vanilla, mix
well. Last, fold in the coconut by hand (do not use a mixer here, as it
will cause the cake to fall slightly). Pour into a large tube pan and bake
in a 325 degree oven for 1 hour and 45 minutes -- start the cake in a cold
oven -- do not preheat. An ordinary angel food pan is too small for this
cake. Test the cake with a toothpick for doneness.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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