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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 Shay's Travels, 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:  
IN SIFTER:
2 cups flour
2 1/2 tsp baking powder
3/4 tsp salt
1 cup sugar

IN MIXING BOWL
1/4 cup shortening

IN CUP
3/4 cup milk
1 tsp vanilla

IN 2nd BOWL
3 large egg whites beaten to meringue
Add 1/4 cup sugar gradually
Directions:
Directions:
Preparation: 1) have shortening at room temperature. 2)line 8 inch pans with wax paper and grease. 3) Pre heat oven to 375 degrees. 4) Sift flour before measuring

Stir shortening to soften. Add dry ingredients. Add milk until flour is dampened. Beat 2 minutes

Add egg whites. Beat 1 minute

Pour in pans and bake 25 minutes at 375

FROSTING: Use a 7-minute frosting

Drain juice from a fresh coconut. Add sugar and boil. Pour through cake layers.

When cool add frosting between layers and on top and sides of cake. Add fresh grated coconut between layers and on top & sides of cake icing
Personal Notes:
Personal Notes:
This cake is always better when Aunt Ollie makes it than when I make it. Guess she just has the touch!

 

 

 

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