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Coconut Cream Cake Recipe

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This recipe for Coconut Cream Cake, by , is from Hanson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Louise Johnson, daughter of Dewey and Elizabeth Hanson
Added: Saturday, April 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup shortening
2 cups sugar
5 eggs, separated
1 cup buttermilk
1/2 cup margarine
2 cups sifted flour
1 teaspoon baking soda
1 (7 oz.) can angel flake coconut (1 2/3 cup for cake, 1 cup for filling.)

Directions:
Directions:
Preheat oven to 350. Blend shortening and margarine together on medium speed. Add sugar gradually and beat until fluffy. Add egg yolks one at a time, beating well after each addition. Sift flour and soda together; add alternately with buttermilk, beginning and ending with flour mixture. Add 1 2/3 cup coconut to cake batter. Beat egg whites until stiff peaks form. Fold into batter. Pour into 3 greased and floured 9" pans or 1 sheet cake pan.

 

 

 

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