Recipe: Nutmeg Fluff Cake with Broiled Coconut Frosting (1950's - 60's)

NUTMEG FLUFF CAKE

1/2 cup shortening
1 1/2 cups sugar
3 eggs, beaten
2 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons nutmeg
1 cup sour milk or buttermilk
1 teaspoon vanilla
Broiled Coconut Frosting (recipe follows)

Cream shortening and sugar. Beat in eggs until fluffy. Add sifted dry ingredients alternately with combination of milk and vanilla.

Bake in waxed paper-lined pan (13-by-9 inch) at 350 degrees for 40 to 45 minutes.

While cake is still warm, spread with Broiled Coconut Frosting and broil under low heat of broiler until golden watching carefully so it won't burn.

BROILED COCONUT FROSTING

1 (3 1/2 ounce) can flaked or shredded coconut (about 1 1/4 cups)
3/4 cup brown sugar, packed
1/3 cup light cream (or evaporated milk)
6 tablespoons butter, melted
1 teaspoon vanilla
Pinch of salt

Mix all ingredients for the frosting together.

Makes 6 servings
Adapted from source: Mae Burt Keighley Adams, The Providence Journal, Recipes You Asked For cookbook, 1962