Taste of the Past

With the 2025 Thurmont & Emmitsburg Community Show just around the corner, I thought I would delve into my Aunt Erma’s The Run of the Mill Recipes cookbook for one of her champion cakes. Erma won numerous Grand Champion ribbons for her cakes. Here is her Grand Champion Coconut Cake recipe

Coconut Cake

Ingredients
3 cups sifted cake flour

4 teaspoons baking powder

1½ teaspoons salt

5 egg whites

6 tablespoons sugar

⅔ cup Crisco

1½ cups sugar

1⅓ cups milk

1 teaspoon vanilla extract

1 teaspoon coconut extract

Directions

Sift together flour, baking powder, and salt twice. 

In another bowl, beat egg whites until foamy. Add 6 tablespoons sugar gradually. Set aside. 

In another bowl, cream Crisco and add 1½ cups sugar, gradually. Cream until light and fluffy. Add flour mixture alternatively with milk, a small amount at a time, beating well after each addition. Add beaten egg whites and flavorings. Beat for about 1 minute.

Line two 9-inch-layer cake pans or a 13×9-inch pan with waxed paper, grease, and flour. Pour in batter and bake 30 to 40 minutes at 350 degrees. 

Remove cake from oven and allow to cool for 10 minutes before removing from cake pans. Cool.

Frost with your favorite 7-minute frosting or any of your favorite frostings.  Sprinkle cake with coconut.