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2/3 c. shortening 1 tsp. vanilla | 2/3 c. shortening 1 tsp. vanilla | ||
Sift flour once, measure, sift with baking powder and salt three times. Cream shortening and sugar. Add eggs, one at a time, beating after each. Add flour alternately with milk, beating after each addition till smooth. Add vanilla. Bake in two ungreased 8" or 9". layer pans at 350 deg. 25-30 minutes. Spread coconut frosting between layers and on top and sides of cake. | Sift flour once, measure, sift with baking powder and salt three times. Cream shortening and sugar. Add eggs, one at a time, beating after each. Add flour alternately with milk, beating after each addition till smooth. Add vanilla. | ||
Bake in two ungreased 8" or 9". layer pans at 350 deg. 25-30 minutes. Spread coconut frosting between layers and on top and sides of cake. | |||
Latest revision as of 14:23, 19 December 2021
2 c. sifted flour 1 c. sugar
2 tsp. baking powder 3 eggs
1/2 tsp. salt 1/3 c. milk
2/3 c. shortening 1 tsp. vanilla
Sift flour once, measure, sift with baking powder and salt three times. Cream shortening and sugar. Add eggs, one at a time, beating after each. Add flour alternately with milk, beating after each addition till smooth. Add vanilla.
Bake in two ungreased 8" or 9". layer pans at 350 deg. 25-30 minutes. Spread coconut frosting between layers and on top and sides of cake.
2 c. coconut, firmly packed (shredded kind)
2 c. milk
Dash of salt
4 tbsp. sugar
2 tbsp. cornstarch
1/2 c. milk
Butter, size of walnut (1-2 Tbs)
Coloring, if desired
Cook coconut, milk and salt in open pan over medium heat until boiling. Add sugar, cornstarch, and 1/2 c. milk, mix together. Stir constantly until thick enough to spread. Remove from heat and add butter, and coloring if desired.