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Coconut Cake

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Ingredients
  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)
Directions

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

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Coconut

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