"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Fresh Coconut Cake Recipe

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This recipe for Fresh Coconut Cake, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lorraine Plantz - Teledyne Turbine Engines
Added: Thursday, June 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 1/4 c, caje fkiyr
2 tsp. baking powder
1/2 tsp. salt
3/4 c. vegetable shortening
1 1/2 c. granulated sugar
3 large eggs
1/2 tsp. coconut extract
1 c. milk
2 1/2 c. shredded fresh or packaged coconut

Directions:
Directions:
Mix flour, baking powder, and salt. In large bowl, beat shortening with mixer until fluffy. Gradually add in sugar until well blended. Beat in eggs, one at a time. Add coconut extract. Stir in flour mixture, alternating with milk. Stir in 1 cup coconut. Spread batter evenly in floured 9 inch layer pans. Bake at 350 degrees for 25 minutes or until inserted toothpick comes out clean. After completely cool, frost with Seven Minute Frosting and sprinkle remaining coconut on top.

 

 

 

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