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Coconut Cake
Cooking time: 45 min.       Serving:  6

    White Sugar         2 cup
    Vanilla Extract     1 tsp.
    Shortening          3/4 cup
    Egg Yolks           3
    Milk                1 cup
    All-purpose Flour   2 1/2 cups
    Baking Powder       2 1/2 tsp.
    Coconut             1 cup
    Egg Whites          3 (beaten stiff)

           To White Frosting
All-purpose flour 6 tbsp. Milk 1 cup White Sugar 1 cup Butter 1/2 cup Shortening 1/2 cup Vanilla Extract 1 tsp.
1 In a large bowl, cream together 2 cups sugar and 3/4 cup shortening. Add 3 egg yolks, and beat well.
2 Chop coconut fine in a food processor; whisk together with flour and baking powder. Stir these ingredients alternately with 1 cup milk into the creamed mixture; beat well. Stir in 1 teaspoon vanilla. Lastly, fold in whipped egg whites.
3 Grease and flour either two 9 inch layer pans, or one 9 x 13 inch pan. Pour batter into prepared pans.
4 Bake at 350 degrees F (175 degrees C) for about 30 minutes for 2 layers, about 45 minutes for 9 x 13 inch pan. Check with toothpick, and by touching lightly in the center ( it should spring back when done).
5 To Make White Frosting:
Shake 6 tablespoons flour and one cup milk in a jar. In a saucepan, cook mixture until thick, stirring constantly. Cool.
6 Beat 1 cup sugar, butter and 1/2 cup shortening until smooth and fluffy with mixer. Add cooled flour and milk mixture, and beat well. Stir in 1 teaspoon vanilla.
Makes 2 - 9 inch round layers or a 9 x 13 inch cake
This recipe got it from Sally and made by me.It was great.

---Meenakshi Sarma.