Coconut Cake Recipe
Ingredients
| Cake flour | 2 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Shortening | 1/2 Cup (16 tbs) | |
| Sugar | 1 1/4 Cup (16 tbs) | |
| Eggs | 3 , Well beaten | |
| Milk | 1/2 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Frosting | 2 Cup (16 tbs), boiled | |
| Shredded coconut | 1 Cup (16 tbs) | |
| Two 8 inch cake pans | ||
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.
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.
Chef
