"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Coconut Cake Recipe

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This recipe for Coconut Cake, by , is from , 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!

Stacey Engebretsen


1/4 c. Butter
1/4 c. Shortening
3/4 c. Sugar
1 Egg
1 c. Coconut, (pulsed in food processor to get fine) I think the coconut is better toasted. Also I use low sugar or half unsweetened and half regular.
1 1/2 c. Flour
3/4 t. baking powder
1/4 t. salt
1/2 c. Milk
3/4 c. Cream of coconut

Cream butter, shortening together
Cream in sugar add egg and coconut
Combine milk and cream of coconut
Alternate add dry ingredients and liquid staring and finishing with dry.

1 loaf pan, or 8 inch cake pan, greased
35 min Rotate 30 min more
(Made this cake for a wedding cake, doubles nicely, SE )
2x for cookie sheet ( sheet pan)
3x for 12x3-inch pan
4x easy just use 2 cans of cream of coconut

Note: needs to be adjusted for altitude...when I made this in Utah it was denser and fell, try using 2 tablespoons more flour and 1 tablespoon less sugar.




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