Fresh Coconut Cake
|Shortening||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Sifted cake flour||3 1⁄2 Cup (56 tbs)|
|Baking powder||3 1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Freshly grated coconut||2⁄3 Cup (10.67 tbs)|
|Egg whites||6 , stiffly beaten|
|Coconut frosting||1⁄2 Cup (8 tbs), boiled|
|Rich chocolate frosting||1⁄2 Cup (8 tbs)|
Cream shortening and gradually beat in sugar.
Add sifted dry ingredients alternately with milk.
Fold in coconut and egg whites.
Pour into loaf pan (13x9x2 inches) lined with greased wax paper.
Bake in preheated moderate oven (350°F.) for about 45 minutes.
Turn out on cake rack to cool.
Frost half with Coconut Boiled Frosting, half with Rich Chocolate Frosting.