Coconut Cake Recipe

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Ready in:

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 16

Ingredients:
3 cups sugar
3/4 cup shortening
4 eggs
3/4 cup coconut
4 1/2 cups flour
4 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cup milk
1 1/2 teaspoon vanilla

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Directions:

Cream, until fluffy, sugar and shortening . Add, ONE at a time, the eggs, then mix in the coconut. Sift dry ingredients together, and add alternately with milk and vanilla to the sugar/shortening/egg mixture -- beginning and ending with dry ingredients.

Divide evenly, into 2 greased and lightly floured 9"cake pans. Bake @ 350-degrees for about 30 to 35 minutes or until a tooth-pick comes out clean.

NOTES : Ice with a Butter/Confectioners Sugar Icing with fresh coconut patted on the top and side.

You will need to keep this IN the refrigerator if FRESH coconut is used. If bagged coconut from the baking section, it doesn't have to be refrigerated . Fresh coconut can spoil if left setting out for any period of time.

This recipe from CDKitchen for Coconut Cake serves/makes 16

Recipe ID: 32589

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