SMITH ISLAND LAYER CAKE

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Smith Island Coconut Cake
Recipe
by Dana Evans

Ingredients:
1. Box of yellow Duncan Hines cake mix
2. For icing:

• a. 5 tsp flour
• b. 1 cup whole milk
• c. 1/2 cup Crisco
• d. 1/2 cup butter
• e. 1 cup sugar
• f. 1 teaspoon vanilla
• g. 1/4 cup coconut flavoring
• h. 1 1/2 cups coconut

Directions:
1. Mix cake mix according to directions on box.
2. To make the layers, pour 8 large tablespoons (the kind you would normally use in the kitchen) into 9 inch grease pans.
3. Bake the pans at 350 degrees for 8 minutes.
4. To make icing:

• a. put flour in small sauce pan.
• b. gradually add milk.
• c. cook until mixture thickens - then set aside and cool
• d. add crisco, butter, sugar, vanilla, coconut flavoring, and a dash of salt.
• e. add 1/2 cup of finely shredded coconut
• f. beat the mixture until light and fluffy
• g. put icing on each layer, then sprinkle with coconut.

Evap milk not reg milk

Butter not margarine

For a slice or whole cake, visit Ruke’s Market on the landing at Ewell; Drum Point Market in Tylerton; Smith Island Crab Meat Co-op 968-1344; Classic Cakes, Salisbury 410-860-5300. Delmarvelous Cakes, Crisfield (Carolyn Evans and Theresa Tawes) Look for it at at Crisfield restaurants and in restaurants carrying Classic Cakes now are Dayton’s and Phillip’s in Ocean City .

 

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