Title: Coconut Cake
Categories:
Yield: 100 Servings

7/8 c WATER
1 1/2 c WATER
4 1/2 c WATER
3/4 lb BUTTER PRINT SURE
22 EGGS SHELL
6 tb MILK; DRY NON-FAT L HEAT
1 1/4 c MILK; DRY NON-FAT L HEAT
4 lb FLOUR GEN PURPOSE 10LB
1 1/2 lb COCONUT SWEETNED PRE
4 lb SUGAR; GRANULATED 10 LB
1 1/4 lb SUGAR; BROWN, 2 LB
1 1/2 lb SHORTENING; 3LB
3 oz BAKING POWDER
1/4 c IMITATION VANILLA
7 ts SALT TABLE 5LB

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN
:

1. SIFT TOGETHER FLOUR, SUGAR, SALT, BAKING POWDER, AND MILK INTO
MIXER BOWL.

2. ADD SHORTENING AND WATER TO DRY INGREDIENTS; BEAT AT LOW SPEED 1
MINUTE UNTIL BLENDED. SCRAPE DOWN BOWL, CONTINUE BEATING 2 MINUTES.

3. COMBINE EGGS, WATER, AND VANILLA. ADD SLOWLY TO MIXTURE WHILE
BEATING AT LOW SPEED. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 3 MINUTES.

4. POUR 1 GAL (ABOUT 7 LB 7 OZ) BATTER INTO EACH GREASED AND FLOURED PAN.

5. BAKE 25 TO 30 MINUTES OR UNTIL DONE. COMBINE MELTED BUTTER OR
MARGARINE, BROWN SUGAR, NONFAT DRY MILK, PREPARED, SWEETENED COCONUT,
FLAKES, AND WATER. AS SOON AS CAKES ARE REMOVED FROM OVEN; SPREAD
COCONUT MIXTURE OVER EACH CAKE. INCREASE OVEN TEMPERATURE TO 400 F.;
RETURN CAKES TO OVEN ABOUT 7 MINUTES OR UNTIL COCONUT PEAKS ARE LIGHTLY
BROWNED.

6. COOL; CUT 6 BY 9.
:

NOTE: 1. DEHYDRATED EGG MIX MAY BE USED FOR WHOLE EGGS. IN STEP 1, SIFT
11 OZ (2 3/4 CUPS) CANNED DEHYDRATED EGG MIX WITH DRY INGREDIENTS. SEE
RECIPE NO. A-8. IN STEP 3, INCREASE WATER TO 2 LB 8 OZ (4 1/4 QT).

NOTE: 2. OTHER PAN SIZES MAY BE USED. SEE RECIPE NO. G-G-4.

Recipe Number: G03204

SERVING SIZE: 1 PIECE

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.