There are several cookbooks at the Ardmore Public Library. For your holiday pleasure, I picked this Coconut Cake Recipe by Barbara Clark out of “Praying Grannies” from the Union Hill Baptist Church.
COCONUT CAKE
1 c. butter or margarine, softened
1 T. baking powder
2 c. sugar 1 ¼ c. milk
4 lg. Eggs 1 tsp. Vanilla extract
3 ¼ c. all-purpose flour
Beat butter at medium speed with an electric mixer until fluffy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating mixture after each addition. Combine flour and baking powder; add t butter mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla. Pour batter into three greased and floured 9-inch round cake pans. Bake at 350 for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely on wire racks. Split each layer in half horizontally. Spread sour cream filling between layers and on top of cake. Cover and chill at least 3 hours before serving. Yield 1 (3-layer) cake.
Sour Cream-Coconut Filling:
2 c. sifted powdered sugar
2 (6-oz.) pkgs. Frozen coconut,
1 (16-oz.) ctn.
Sour cream thawed
1 (8-ox.) ctn. Frozen whipped topping, thawed
Combined first 3 ingredients; stir in coconut. Yields about 5 ½ cups.