I am very happy Jasmine accepted my last minute entry. It was really fun to recreate this old times favorite cake.

Edna Staebler passed away last September, and to honor her the delicious food roundup will be posted tomorrow January 15, on what would have been her 101st birthday.

I have to confess that I purchased Edna's Schmecks cookbook last night, I couldn't help it, it was one of those things: I had to have it!

Now, this is the recipe:

Coconut Cloud Cake (from Serena Shantz)

Pretty and good; you can easily cut the recipe in half if you don't want a layer cake.

• 3/4 cup shortening
• 1 1/2 cups sugar
• 3 eggs, separated
• 3 cups sifted flour
• 4 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1 cup desiccated coconut (*I used toasted coconut)
• 2 cups milk
• 1 teaspoon vanilla
• 1 teaspoon almond almond extract

Instructions:

Cream shortening, add sugar and beaten egg yolks and 1 egg white; continue beating.  Sift flour with baking powder and salt, mix with coconut and add alternately with milk and flavourings to butter mixture.  Pour into greased layer-cake pans and bake in 350-degree oven for about 30 minutes.  Cool; remove from pans to a rack and ice with Angel Feather Icing (see Icings, page 237), sprinkle shredded coconut generously on top and sides of cake after you've iced both the layers and put one on top of the other.

Angel Feather Icing

There's nothing better for an angel cake or a layer cake than this almost foolproof and luscious icing; it doesn't dissolve, run away or get crusty; it stays tender and fluffy for days if anyone lets it last that long.

• 2 egg whites
• 3/4 cup sugar
• 1/3 cup corn syrup
• 2 tablespoons water
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 teaspoon vanilla or other flavouring

Instructions:

Put everything but the vanilla into the top of a double boiler with fast-boiling water below.  Start beating immediately with a rotary beater or electric mixer until the mixture stands in stiff peaks. Remove from heat, add flavouring, and keep on beating until it is thick enough to spread easily.  You'll be delighted and everyone will exclaim when they see the glorified cake.

The result: a delicious cake with a tropical spirit! It is also delicious by itself, without frosting. I used butter, because I love it's taste and the health benefits.

We invite you to try the recipe soon, you won't regret it!

Have a tasty week!

Melissa

Tags: blogging events, food blogs, cookingdiva, recipes, food & drink, Edna Staebler