Cream:
3 C. sugar
1 C. + 2 T. milk
1 stick butter
½ C. shortening
7 egg yolks, one at a time
2 t. coconut flavoring
1 t. butternut flavoring
Fold in:
1 14 oz. pkg. angel flake coconut
7 beaten egg whites
Spread into 25 x 10 x 4 load tins lined with greased waxed paper .
Bake 50 minutes at 325 degrees, then 40 minutes at 275 degrees.
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