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Dixie White Cake

Source of Recipe


All About Home Baking



List of Ingredients



• 3 cups sifted cake flour
  
• 3 teaspoons baking powder
  
• 1 teaspoon salt
  
• 1/2 cup butter or other shortening
  
• 1 1/2 cups sugar
  
• 1 cup water
  
• 1 teaspoon lemon extract
  
• 1 cup coconut, premium shred
  
• 4 egg whites, stiffly beaten
  
• Orange Butter Frosting
  
• 1 tablespoon grated orange rind
  
• 1/2 teaspoon grated lemon rind
  
• 4 tablespoons orange juice
  
• 2 teaspoons lemon juice
  
• 3 tablespoons butter
  
• 1 egg yolk, unbeaten
  
• 1/8 teaspoon salt
  
• 3 cups sifted confectioners' sugar
  






Instructions



1. Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add flour, alternately with water, a small amount at a time. Beat after each addition until smooth. Add lemon extract and coconut. Beat until well mixed. Fold in egg whites gently, but thoroughly. Bake in a greased pan, 8x8x2 inches, in moderate oven (350 degrees) 1 hour and 15 minutes, or until done. Spread Orange Butter Frosting on top and sides of cake. May also be served unfrosted.
   
   
2. Orange Butter Frosting: Add orange and lemon rind to fruit juice and let stand 10 minutes; strain if desired. Cream butter; add egg yolk and salt and mix well. Add part of sugar gradually, blending after each addition. Add remaining sugar, alternately with fruit juice, until of right consistency to spread. Beat after each addition until smooth. Makes enough frosting to cover tops and sides of two 9-inch layers, or top and sides of 8x8x2-inch cake (generously).
   
   






Final Comments


Because of the coconut in the mixture Dixie White Cake will stay moist and delicious for several days after baking. The flavor is improved or mellowed by storing for a short time.