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Coconut Cream Cake (Aunt Dynee’s and Uncle Lou’s recipe) Recipe

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This recipe for Coconut Cream Cake (Aunt Dynee’s and Uncle Lou’s recipe), by , is from The Gibson Family Cookbook Project, 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!

Contributor:  
Contributor:  
Dynee and Lou Morrison

Category:
Category:

Ingredients:  
Ingredients:  
Cake ingredients
½ lb whipped margarine or butter
½ cup Crisco
3 cups all-purpose flour
2¾ cup sugar
½ tsp salt
½ tsp coconut flavoring
1 cup milk
5 eggs
½ tsp baking soda

Creamed frosting ingredients
1 large container of Cool Whip
1 box instant vanilla pudding mix
1 fresh grated coconut

Chocolate frosting ingredients
1 ½ boxes powdered sugar
4 tbsp cocoa
Enough warm milk to form a good consistency for spreading
2 tsp vanilla

Directions:
Directions:
Cake directions
1. Bake at 350º - grease and flour 3 (9 inch) cake pans and set aside
2. Cream and Crisco – add sugar and eggs –beat well as each ingredient – add remaining cake ingredients – beat until
smooth and creamy – pour batter evenly into the prepared cake pans – bake for 25 to 30 min

Creamed frosting directions
Mix together Cool Whip and instant pudding listed in creamed frosting ingredients list and mix well – spread on a cool
cake – then sprinkle with grated coconut

Chocolate frosting directions
Mix together powdered sugar, cocoa, and Crisco and mix well – add enough warm milk to form a good consistency for
spreading – add vanilla – spread on a cool cake

You can decide which frosting you would like to use

 

 

 

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