Coconut Birthday Cake

recipe

Yield:

one 3-layer cake

Recipe from

Oxmoor House

Ingredients

1/2 cup shortening
1/2 cup butter, softened
1 3/4 cups sugar
3 cups cake flour
3 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups milk
2 teaspoons vanilla extract
4 egg whites
Freshly grated coconut

Preparation

Cream shortening and butter; gradually add sugar, beating mixture well.

Sift together flour, baking powder, and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir in vanilla.

Beat egg whites (at room temperature) until stiff peaks form; fold into batter.

Pour batter into 3 greased and floured 9-inch round cake pans; bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cool completely. Spread Lemon Filling between layers; frost top and sides with Fluffy Frosting, and sprinkle with coconut.

Note:

Oxmoor House Homestyle Recipes

January 1983
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