Coconut Cake

Name: Coconut Cake
Ingredients: 2 cups sifted yellow cake flour; 1 14 cups sugar; 1 12 teaspoons baking powder; 34 teaspoon salt; 12 cup shortening; 34 cup milk; 1 14 teaspoons vanilla extract or 1 14 teaspoons coconut extract; 2 eggs, unbeaten; 13 cup soft butter or 13 cup margarine; 3 cups sifted confectioners' sugar; 1 12 teaspoons vanilla, exteact or 1 12 teaspoons coconut extract; 1 tablespoon at a time milk or 1 tablespoon cream

12 ingredients

14 steps

Ingredients

2 cups sifted yellow cake flour
1 14 cups sugar
1 12 teaspoons baking powder
34 teaspoon salt
12 cup shortening
34 cup milk
1 14 teaspoons vanilla extract or 1 14 teaspoons coconut extract
2 eggs, unbeaten
13 cup soft butter or 13 cup margarine
3 cups sifted confectioners' sugar
1 12 teaspoons vanilla, exteact or 1 12 teaspoons coconut extract
1 tablespoon at a time milk or 1 tablespoon cream

Directions

1

Preheat oven to 375F Grease and flour two 8-inch round cake pans.
2

Sift together dry ingredients.
3

Add shortening, milk and vanilla.
4

Mix well, scraping sides and bottom often.
5

Add eggs.
6

Beat 30 seconds longer.
7

Divide batter evenly between pans.
8

Bake 25-30 minutes, or until tester comes out clean.
9

Cool.
10

In separate bowl, cream butter with sugar using an electric mixer.
11

Add vanilla.
12

Mix.
13

Add milk or cream 1 tablespoons at a time until the icing becomes a desired spreading consistency.
14

Frost the cake, immediately patting the finished product all over with flaked coconut - ENJOY!