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swans down orange coconut cake


i've found some old recipes and i'm feeling quite nostalgic these days and want to "safe keep" tried and true recipes from years past that taste great and were well received. this particular recipe came from the back of the box of "swans down self rising flour". i remember making this for the 1st time when i was 11 or 12 years old for my nieces baptism.


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  • Carbohydrates: 694.0
  • Fats: 37.0
  • Dietary Fiber: 322.0
  • Minerals: 31.0
  • Proteins: 16.0
  • Vitamins: 78.0
  • Water: 37.0


  1. Cake:
  2. Preheat oven to 350-degrees f --
  3. Sift cake flour with sugar
  4. In a separate bowl
  5. Stir butter and orange rind to soften
  6. Add flour mixture and milk
  7. Mix to dampen flour
  8. Beat for 2 minutes at medium speed of an electric mixer or 300 strokes by hand
  9. Add eggs and beat one minute longer with mixer or 150 strokes by hand
  10. Stir in coconut
  11. Pour into grease and floured tube pan
  12. Bake for 20 - 25 minutes or until cake tests done
  13. Remove from oven and let cool
  14. Remove from pan and invert onto serving platter
  15. When cooled completely
  16. Frost with fluffy orange frosting
  17. Fluffy orange frosting:
  18. Mix egg whites
  19. Sugar
  20. Salt
  21. Water and corn syrup in top of a double boiler
  22. Beat over simmering water an elextric beater or rotary beater
  23. Beat until frosting stands in stiff peaks
  24. Remove bowl from water
  25. Add vanilla and orange extracts
  26. Tint if desired with food coloring to bring out the "orangie-ness"

Step 21

Total Time in Minute 60

Ingredients Count 14

cooking swans down orange coconut cake

See More Relate Photo


Self rising flour



Orange peel




Sweetened flaked coconut

Egg whites



Corn syrup

Vanilla extract

Orange extract

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