Tourva or moist coconut cake (Sent in by Tina Kouzi)
For the syrup: 3 cups sugar 4 1/2 cups water some lemon juice
Bring ingredients to boil and simmer for 15 minutes. add lemon when it starts to boil
For the cake:
1/4 lb sweet butter and 2 tablespoons shortening
1 cup sugar
6 eggs separated
1 1/2 cups flour (all purpose flour or cake flour)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk
6 to 8 ounces of coconut
Cream butter and shortening with the sugar. Add egg yolks and beat well. Add sifted dry ingredients alternately with milk. Add coconut and vanilla. Beat egg whites until stiff and fold into mixture. Pour into 9 inch by 13 inch buttered baking pan and bake at 350 degrees for about 40 minutes. When done cut in pieces and pour hot syrup over warm cake.
