Coconut Layer Cake

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 eggs, one at a time, beating
thoroughly after each. Add flour, alternately with milk, a small amount
at a time, beating after each addition until smooth. Add vanilla. Bake in
two greased 9-inch layer pans in moderate oven at 375degrees F.) 25 to 30
minutes. Spread Tinted Seven Minute Frosting between layers and on top and
sides of cake. Sprinkle top and sides of cake with Baker’s Southern Style
Coconut. Use the recipe for Coconut Layer Cake. Spread Fudge Frosting
between layers and on top and sides of cake. Decorate sides of cake with
chopped pecans, if desired. Note: This recipe was taken from an old
phamplet dated 1940, which featured Kate Smith’s favorite Cakes. It was
published by General Mills, and the pampHlet is falling apart! I am glad to
be able to save these old recipes. For those who too young to remember,
where
it calls for the use of a rotary mixer in these recipes, just use your
electric mixer, or hand mixer as required.