Coconut Cake Doughnuts
|Sugar||1⁄2 Cup (8 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Shortening/Salad oil||2 Tablespoon, melted|
|All purpose flour||2 1⁄3 Cup (37.33 tbs), sifted|
|Baking powder||2 Teaspoon|
|Coconut||1⁄2 Cup (8 tbs), flaked|
Beat eggs with sugar till light; add milk and cooled shortening.
Add sifted dry ingredients and coconut; stir just till blended.
Chill mixture several hours.
Roll on lightly floured surface to 1/2 inch thick.
Cut out doughnuts with doughnut cutter.
Fry in deep hot fat (375°) till brown; turn and brown other side (about 1 minute per side).
Drain on paper towel.
Sprinkle with sugar.