Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Crisco shortening |
| 2 cups | Sugar |
| 4 | Eggs |
| 3 cups | Flour |
| 2 teaspoons | Baking powder. |
| 1 cup | Coconut milk |
| 1 teaspoon | Vanilla |
| 1 cup | Freshly grated coconut |
| 2 tablespoons | Flour |
| ½ cup | Milk |
| ¼ cup | Butter |
| 1⅜ cup | Crisco |
| ½ cup | Sugar |
| 1 teaspoon | Vanilla |
WHIP CREAM ICING
Notes: By Karen Evans Jim Thorpe. The Times News. Pa.
Cream 1 cup of Crisco shortening and gradually add 2 cups sugar. Add 1 at a time, 4 eggs, beating well after each addition. Sift together 3 cups flour and 2 tsp. baking powder. Mix dry ingredients alternately with 1 cup of coconut milk and 1 tsp. vanilla. (If you don't have enough coconut milk, add regular milk to make a full cup.) Fold in 1 cup freshly grated coconut.
Bake for 35-45 minutes at 350° in two 9" square pans, greased and floured.
WHIP CREAM ICING: Cook in double boiler until thick. Let cool. Cream for 4 minutes, ¼ cup butter and ¼ cup Crisco. Add ½ cup sugar gradually.
Beat 4 minutes. Add flour paste. Beat 4 minutes. Add 1 tsp. vanilla. Beat until mixed through.
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 6, 1998