We used the "White Cake Supreme" and Butter Frosting, both from the Better Homes and Gardens cookbook from 1950 (aka, plenty of sugar and fat - before people worried about that kind of thing).
The cake was surprisingly light and fluffy. When I first put it in the oven I was a bit worried about the texture of the batter because it seemed much more bubbly than any cake I had ever made. Granted, most of those came from a box. It even behaved well when we went to frost it. We decided to put some dried coconut between the two cake layers to make it a bit more interesting.
We probably should have added a bit more milk to the frosting because it ended up being a bit too thick and slightly more sugary than the ideal frosting. It was a good consistency for piping though. We made some simple squiggly designs on the top of the cake and called it a day.
Though tasty, the coconut would provide a distinct challenge in creating a uniformly smooth cake surface. Thus, it'll have to go in between the layers if we use it.
