1 1/2 cups of butter or margarine (360 g)
3 cups of sugar
5 1/4 cups of all-purpose flour (788 g)
3 teaspoons of active dry yeast
1/2 teaspoon of salt
1 1/2 cups of milk
1 1/2 teaspoons of vanilla extract
1 cup of freshly grated or dried coconut
9 egg whites
1 1/2 cups of butter or margarine (360 g)
3 cups of sugar
5 1/4 cups of all-purpose flour (788 g)
3 teaspoons of active dry yeast
1/2 teaspoon of salt
1 1/2 cups of milk
1 1/2 teaspoons of vanilla extract
1 cup of freshly grated or dried coconut
9 egg whites
Beat the butter or margarine until creamy
Gradually add the sugar and beat until smooth
Sift together the flour, yeast, and salt
Alternate adding the flour mixture with the milk, beating well after each addition
Add the vanilla extract and coconut, mixing carefully
Finally, add the beaten egg whites and mix carefully
Pour into two 30-cm round cake pans that have been greased and floured
Bake in a moderate oven (180°C) for 1 hour or until a toothpick inserted into the center comes out clean
Let cool for 48 hours.
