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Country Kitchen
February 1, 2012 Previous Recipe
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CHOCOLATE LOAF PAN CAKE
BLUEBERRY CRUNCH
CRISCO POUND CAKE
EASY PECAN PIE
EASY POTATO SOUP
HUMMINGBIRD CAKE
MANDARIN ORANGE CAKE
CHEESE AND GARLIC FLAVORED PECANS
CHICKEN AND RICE CASSEROLE
SWEET POTATO CASSEROLE
Coconut Cake
Coconut Cake

1 cup shortening
2 cups sugar
5 eggs
1 teaspoon baking soda
1 teaspoon baking powder
Dash of salt
2 ¾ cups cake flour
1 cup buttermilk
1 teaspoon vanilla
Filling: 1 cup water
1 teaspoon coconut extract
1 cup sugar
1 tablespoon flour
Shredded coconut (approximately 1 cup)
Frosting: 1 cup sugar
¼ teaspoon salt
½ teaspoon cream of tartar
2 unbeaten egg whites
3 tablespoons water
1 teaspoon vanilla
1 ½ cups shredded coconut

Grease and flour 3 large or 4 small round cake pans.
Cream shortening and sugar. Add eggs, one at a time, beating well after each. Sift dry ingredients together. Add to creamed mixture alternately with buttermilk and vanilla. Pour batter evenly into prepared pans. Bake at 350 F until cake tests done.

Mix filling ingredients together in a saucepan and bring to a boil. Add enough coconut to make thick, about 1 cup. Spread between layers and on top of warm cake layers.

Combine all frosting ingredients, except vanilla, in top of double boiler. Use mixer to beat briskly for 3 minutes or until frosting is fluffy and holds its shape. Remove from heat and add vanilla. Spread on sides and top of cake. Sprinkle coconut on top and sides of cake. (Note: Mrs. Harris says coconut may be stirred into frosting before spreading over cake if desired.) 

Mix filling ingredients together in a saucepan and bring to a boil. Add enough coconut to make thick, about 1 cup. Spread between layers and on top of warm cake layers.





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