Title: Karen's Fresh Coconut Cake
Categories: None
Yield: 1 Servings

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

------------------------------WHIP CREAM ICING------------------------------
2 tb Flour
1/2 c Milk
1/4 c Butter
1 3/8 c Crisco
1/2 c Sugar
1 ts 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 35-45 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, 1/4 cup butter and 1/4 cup Crisco. Add 1/2 cup sugar gradually.
Beat 4 minutes. Add flour paste. Beat 4 minutes. Add 1 tsp. vanilla. Beat
until mixed through.

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