Photo: David Holifield
Ingredients
- 2 cups powdered sugar
- ½ cup butter, softened
- ½ cup sweet milk
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- 8 egg whites
- ½ teacup water
- 3 teacups sugar
- 3 egg whites, for icing
- grated coconut, for garnish
Directions
1
Preheat the oven to 350°F (175°C).
2
Cream together the powdered sugar and butter until smooth.
3
Add the sweet milk and mix well.
4
In a separate bowl, combine the flour and baking powder, then gradually add to the wet mixture.
5
Beat the egg whites until stiff peaks form, then fold them into the batter.
6
Pour the batter into jelly tins and bake until a toothpick comes out clean.
7
For the icing, boil the water and sugar together until thick.
8
Beat the egg whites until stiff, then pour the hot syrup over them and beat until cool.
9
Layer the cake with icing and sprinkle grated coconut on each layer and the outside.