Buttermilk Coconut Cake

• CAKE:
• 1/4 lb.butter
• 1 c. sugar
• 1 egg
• 3/4 c. buttermilk
• 1 1/2 c. Swansdown cake flour
• 1 tsp. baking soda
• 1 tsp. vanilla
• FROSTING:
• 3/4 C. Light Karo Syrup
• 3/4 c. sugar
• 3 egg whites
• 1 tsp. vanilla
• 10 oz. flaked coconut

1. Preheat oven to 350 degrees. Butter and flour two 8" cake pans.
2. Have butter, milk and eggs at room temperature.
3. CAKE: Lightly stir the baking soda into the buttermiik. Set aside.
4. Cream together butter and sugar.
5. Add 1 egg.
6. Sift cake flour, then measure 1 1/2 c.
7. Alternate adding cake flour and buttermilk into creamed batter. Then add vanilla.
8. Bake approx. 20 minutes.
9. FROSTING:
10. In top of double boiler beat for 7 full minutes:
11. 3/4 c. light Karo
12. 3/4 c. sugar
13. 3 egg whites
14. Turn off heat. Beat in 1 tsp. vanilla.
15. When cake is completely cool, ice bottom layer. Sprinkle on coconut. Place down 2nd layer. Ice top and all around sides. Sprinkle coconut over top and all around sides till completely covered.

cake, lbbutter, sugar, egg, buttermilk, swansdown cake flour, baking soda, vanilla, syrup, sugar, egg whites, vanilla, flaked coconut

Taken from www.epicurious.com/recipes/member/views/buttermilk-coconut-cake-1210927 (may not work)