Karen's fresh coconut cake
1 Servings
Ingredients
| Quantity | 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 |
Directions
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