Coconut Cake

Name: Coconut Cake
Ingredients: 3/4 c. shortening; 2 c. sugar; 1/2 tsp. vanilla; 1/2 tsp. coconut extract; 3 c. sifted cake flour; 3 tsp. baking powder; 3/4 tsp. salt; 1/2 c. milk; 1/2 c. water; 6 stiffly beaten egg whites; 1/2 c. sugar; 1 Tbsp. flour; 1 c. milk; 1 Tbsp. butter; 1/2 tsp. coconut extract; 1 small can coconut

16 ingredients

7 steps

Ingredients

3/4 c. shortening
2 c. sugar
1/2 tsp. vanilla
1/2 tsp. coconut extract
3 c. sifted cake flour
3 tsp. baking powder
3/4 tsp. salt
1/2 c. milk
1/2 c. water
6 stiffly beaten egg whites
1/2 c. sugar
1 Tbsp. flour
1 c. milk
1 Tbsp. butter
1/2 tsp. coconut extract
1 small can coconut

Directions

1

Stir shortening to soften.
2

Gradually add 2 cups sugar and cream together until light and fluffy.
3

Add extract.
4

Sift 3 cups flour, baking powder and salt together 3 times; add to creamed mixture alternately with milk and water, a small amount each time. Beat after each addition until smooth.
5

Fold in egg whites.
6

Bake in 2 paper-lined 9 x 9 x 1 3/4-inch pans in moderate oven at 350° for about 30 minutes.
7

Put layers together with the following filling.