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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Coconut Cake Recipe

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This recipe for Coconut Cake is from Our-Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 cups sugar
2 cups self rising flour
1 cup milk
3 eggs
1 tsp vanilla flavoring
1 cup crisco

Prehet oven to 350 degrees. Grease and flour 3 9" cake pans. Cream sugar and crisco. Add eggs one at a time mixing well after each addition. Add flour and milk alternately, and add vanilla last. Divide cake batter evenly into cake pans. Bake 33-35 mins or until testing done using toothpick. Cool for 5 to 10 mins. And remove to cool on cake racks.

In a small saucepan:
1 cup milk
1/2 cup sugar
1/4 cup coconut

Mix together and cook slowly until it comes to a boil. Spoon over each cake layer before frosting and as you stack them.

Frosting:
14 oz bag of sweetened coconut
8 oz sour cream
8 oz cool whip
1 cup confectioners sugar

Directions:
Directions:
Mix together and spread between layers and on outside of cake. Refrigerate cake.

 

 

 

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