1 lb Kraft’s Miracle Whip
-margarine
3 c Sugar
3 c Flour
9 Eggs
2 ts Vanilla
1/2 ts Salt
1 1/2 c Angel flake coconut
Cream margarine; add sugar slowly; cream well. Add 4 eggs, one at a time,
beating well after each addition. Add the remaining 5 eggs alternately with
the flour and salt, beginning and ending with the flour. Add vanilla, mix
well. Last, fold in the coconut by hand (do not use a mixer here, as it
will cause the cake to fall slightly). Pour into a large tube pan and bake
in a 325 degree oven for 1 hour and 45 minutes — start the cake in a cold
oven — do not preheat. An ordinary angel food pan is too small for this
cake. Test the cake with a toothpick for doneness.
From A Taste of Louisiana. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings