CAKE
2 tb Butter 1 c Milk
1 c Sugar 2 c Graham cracker crumbs
4 Eggs, separated 2 ts Baking powder
1/2 c Shredded coconut 1 ts Vanilla
FROSTING
1 c Confections sugar 2 tb Milk, cream, sherry, rum
2 tb Butter Or brandy (choose one)
1/2 ts Vanilla
Preheat oven to 350 degrees. Cream butter and sugar, add well beaten
yolks and milk alternately, with coconut, baking powder and crackers
that have been rolled fine. Fold in stiffly beaten whites. Bake in
two well greased 9 inch layer cake pans about 30 minutes. Use butter
frosting between and on top of cake, sprinkle top with coconut.
Butter frosting just cream butter and sugar well, add the liquid and
flavoring until thin enough to spread.
Taken from New Settlement Cookbook 1954
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
Yields
1 cake