1 C. butter
2 C. sugar
3 C. all-purpose flour (White Lily or Martha White)
4 eggs (room temp.)
½ tsp. salt
2 tsp. baking powder
¾ C. whole milk
Cream together: butter and eggs, adding eggs 1 at a time. Alternately add flour and milk, starting and ending with flour. (You might not need all of the milk). Makes 3 layers. Bake at 325* for 20-30 minutes. Do not overcook.
Coconut Icing Servings: Icing for 3 layers
1 ½ C. sugar
½ C. milk
½ stick butter
¾ C. coconut milk
2 C fresh grated coconut (approximately)
Additional coconut milk
Mix all ingredients, except coconut, together in large sauce pan. Bring to boil and cook about 1-2 min. Let cool a bit. Spoon some coconut milk on layers, then spoon icing on layers, adding fresh grated coconut on each layer. Let cake stand in cold room overnight to soak, wrap in foil paper and refrigerate.
NOTE: I just received a message from someone who made this cake. She said her icing was too thin, but it really is more akin to a glaze than a frosting. You have to spoon it on the layers over and over until it sets. This recipe is more than 100 years old, and it has always been written this way, so it didn't occur to me to add any further instruction. I do apologize for the error. My cousin told me today that this cake is entered in her church auction every year, and it always sets off a bidding war between two well-to-do gentlemen in particular. This year, this cake sold for $500.00! My grandmother and her kinswomen would love that!