One of Tootie’s special creations:

Buttermilk Pound Cake with CoconutFrosting

2 ½cups sifted cake flour
1 ½ teaspoonsbaking powder
½ teaspoonbaking soda
1 teaspoon salt
1 ⅔  cups sugar
¾ cupsshortening
1 cup buttermilk
4 unbeaten egg whites
1 teaspoon vanilla
½ teaspoonvanilla extract

Preheat oven to 350° F  Grease and lightly flour two 9-inch* pans.
Sift flour, baking powder, baking soda, salt and sugar into a mixing bowl.
Add shortening and buttermilk.
Beat for two minutes.
Add egg whites and flavorings.
Beat two minutes.
Bake in two 9-inch pans, floured and greased, at 350° F for 25 to 30 minutes.

*Using a different size pan will work, just adjust cookingtime accordingly.


Coconut Frosting

Cream well:      ⅔  cupbutter

                       1 pound package confectioner’s sugar

Add:                ½ cup corn syrup (light Karo syrup)

                       ½ teaspoon salt

                       1½ teaspoons vanilla

                       2 cups coconut



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