Recipe - Karens Fresh Coconut Cake

1 cup Crisco shortening
2 cup Sugar
4 Eggs
3 cup Flour
2 teaspoon Baking powder.
1 cup Coconut milk
1 teaspoon Vanilla
1 cup Freshly grated coconut

WHIP CREAM ICING
2 tablespoon Flour
One half cup Milk
One fourth cup Butter
1 3/8 cup Crisco
One half cup Sugar
1 teaspoon Vanilla

Notes: By Karen Evans Jim Thorpe. The Times News. Pa.

Cream 1 cup of Crisco shortening and gradually add 2 cups sugar. Add 1 at a
time, 4 eggs, beating well after each addition. Sift together 3 cups flour
and 2 tsp. baking powder. Mix dry ingredients alternately with 1 cup of
coconut milk and 1 tsp. vanilla. (If you don't have enough coconut milk,
add regular milk to make a full cup.) Fold in 1 cup freshly grated coconut.
Bake for 3545 minutes at 350° in two 9" square pans, greased and floured.

WHIP CREAM ICING: Cook in double boiler until thick. Let cool. Cream for 4
minutes, One fourth cup butter and One fourth cup Crisco. Add One half cup sugar gradually.
Beat 4 minutes. Add flour paste. Beat 4 minutes. Add 1 tsp. vanilla. Beat
until mixed through.

Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 6, 1998