Karen's fresh coconut cake

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

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