Tuesday, May 19, 2015

Coconut Cake

1 cup shortening
1-3/4 cups sugar
4 eggs, separated
3-1/4 cups cake flour
1/2 tsp. salt
2-1/2 tsp. baking powder
1 cup each milk, grated coconut
1 tsp. vanilla

      Heat oven to 350ºF (175ºC).  Cream shortening.  Add sugar gradually and beat until fluffy.  Add egg yolks and continue to beat.  Sift flour; measure, add salt and baking powder.  Sift again.  Add dry ingredients alternately with milk and flavoring.  Beat thoroughly after each addition.  Fold in grated coconut and stiffly beaten egg whites.  Pour into greased layer pans.  Bake 30 minutes.  Makes 3 layers.  When cooled, ice with Seven Minute Frosting, sprinkle coconut between layers, on tops and sides.

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