Coconut Cream Cake

recipe

Yield:

one 4-layer cake

Recipe from


Ingredients

3/4 cup shortening
1 1/2 cups sugar
3 eggs
2 1/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 teaspoon vanilla extract
1 cup flaked coconut

Preparation

Cream shortening; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla.

Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 375° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and cool completely on wire racks.

Split cake layers in half horizontally to make 4 layers. Spread Custard Cream Frosting between layers and on top and sides of cake; sprinkle with coconut.

Note:

Oxmoor House Homestyle Recipes

January 1983
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