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White Buttermilk Coconut Cake Recipe

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

Contributor:  
Contributor:  
Stephanie Wilson
Added: Saturday, March 5, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 c. white vegetable shortening
2 c. granulated sugar
3 eggs
3 c. All Purpose Flour
2 tsp. baking powder
3/4 tsp. salt
1 c. buttermilk
1/2 c. warm water
1 tsp. baking soda
1 tsp. vanilla extract
1 tsp. coconut extract

Directions:
Directions:
Cream shortening and sugar; add eggs and beat well. Add extracts. Sift flour; measure and sift together with with salt and baking powder. Add flour mixture alternately with buttermilk. Dissolve baking soda in warm water - add last.
Bake at 350 degrees for 45 minutes or until center of cake is done. Cool then frost as desired.

Personal Notes:
Personal Notes:
A very good tasting cake even without frosting.

 

 

 

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