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Coconut Cake*




Source of Recipe


From the kitchen of Renata Bareza
2 cups Sifted Yellow cake flour
1 1/4 cups Sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup shortening
3/4 cup milk
1 1/4 teaspoon vanilla
2 eggs unbeaten
1/3 cup soft butter or margarine
3 cups sifted confectioners sugar
1 1/2 teaspoon vanilla
1 tablespoon at a time milk or cream


Preheat oven 375f. Grease and flour 2-8 inch round cake pans. Sift together dry ingredients. Add shortening, milk and vanilla. Mix well scraping sides and bottom often. Add eggs. Beat 30 seconds longer. Divide batter evenly between pans. Bake 25 to 30 minutes, or until tester comes out clean. Cool. Then in separate bowl cream butter with sugar using a electric mixer. Add vanilla. Mix. Add milk or cream 1 tablespoon at a time until the icings a desired spreading consistency. Frost the cake, immediately patting the finished product all over with flaked coconut. ENJOY!