Saturday, September 22, 2007

Coconut Cake

1/2 cup shortening
2 sticks butter, softened
2 3/4 cups sugar
5 large eggs
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
1 (14 ounce) can flaked coconut

Do NOT preheat oven. Grease and flour 10-inch tube pan. Set aside.

Beat shortening, butter and sugar with mixer until fluffy. Beat in eggs one at a time.

Combine flour, baking powder and salt. Beat it unto the shortening mixer, alternately with the milk starting and ending with dry ingredients. Add vanilla and fold into coconut.

Transfer batter to the prepare pan. Place in cold oven and set it to 325. Bake 1 hour and 15 min. or until done. Cool 20 minutes before removing from pan.
(Cake freezes well)

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