Name: Fresh Coconut Cake
Yield: 4 servings
Ingredients: 3/4 c. shortening; 1 1/2 c. sugar; 3 eggs; 2 1/4 c. sifted cake flour; 2 1/2 tsp. baking powder; 1/2 tsp. salt; 3/4 c. milk; 1 tsp. vanilla extract; Coconut Filling; Snow Peak Frosting; 2 c. grated fresh coconut or thawed frozen coconut

Servings: 4 persons

3/4 c. shortening
1 1/2 c. sugar
3 eggs
2 1/4 c. sifted cake flour
2 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1 tsp. vanilla extract
Coconut Filling
Snow Peak Frosting
2 c. grated fresh coconut or thawed frozen coconut

1
Cream the shortening and gradually add sugar. Beat until light and fluffy. Add eggs, one at a time, beating well after each addition.
2
Combine flour, baking powder and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla.
3
Pour batter into 2 greased and floured 9-inch round cake pans.
4
Bake at 375u00b0 for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool completely.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Fresh Coconut Cake

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