| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 12 | Servings | |
INGREDIENTS
| 1/3 | c | Crisco shortening |
| 1 | c | Sugar |
| 2 | Eggs; separate one white for meringue | |
| 1 1/2 | c | Flour |
| 1 | ts | Baking powder |
| 1/2 | ts | Salt |
| 2 | tb | Milk |
| 1/2 | ts | Vanilla |
| 1/2 | ts | Lemon juice |
| 1 | c | Brown sugar |
| 2/3 | c | Coconut |
INSTRUCTIONS
Cream shortening with sugar; add beaten eggs except one egg white to be used in topping. Add flour to sugar along with baking powder, milk, salt, vanilla & lemon juice. Spread in a greased 8x10-inch pan or two smaller pans. Beat remaining egg white until it forms soft peaks. Fold in brown sugar & shredded coconut. Spread on top of batter. Bake at 325 for 30 minutes. MRS H.C. (HARRIOT HOWZE) JONES From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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