You are here

Coconut Cake

the.instructor's picture
  Cake flour 2 Cup (32 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Shortening 1⁄2 Cup (8 tbs)
  Sugar 1 1⁄4 Cup (20 tbs)
  Eggs 3 , well beaten
  Milk 1⁄2 Cup (8 tbs)
  Vanilla 1 Teaspoon
  Boiled frosting 2 Cup (32 tbs)
  Shredded coconut 1 Cup (16 tbs)

Set oven at moderate (350°F) and grease and flour cake pans.
Sift flour with baking powder and salt.
Cream shortening well, add sugar gradually and beat until the mixture is light and fluffy.
Add eggs, a little at a time, beating thoroughly between each addition.
Fold in the sifted flour in three portions alternately with milk and vanilla.
Spoon mixture into the prepared pans and bake in the preheated oven for 25 minutes or until a skewer inserted in the center of the cakes comes out clean.
Turn out onto a rack and cool.
Sandwich cakes with boiled frosting and coat top and sides.
Before the frosting sets, cover cake thickly with the coconut.

Recipe Summary


Rate It

Your rating: None
Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6436 Calories from Fat 2342

% Daily Value*

Total Fat 263 g405.2%

Saturated Fat 76.3 g381.7%

Trans Fat 13.5 g

Cholesterol 645.7 mg215.2%

Sodium 3285.2 mg136.9%

Total Carbohydrates 971 g323.8%

Dietary Fiber 38.2 g152.7%

Sugars 691.5 g

Protein 66 g132.9%

Vitamin A 16.9% Vitamin C 4.4%

Calcium 118.6% Iron 39.2%

*Based on a 2000 Calorie diet

Coconut Cake Recipe