| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Crisco shortening |
| 2 |
c |
Sugar |
| 4 |
|
Eggs |
| 3 |
c |
Flour |
| 2 |
ts |
Baking powder. |
| 1 |
c |
Coconut milk |
| 1 |
ts |
Vanilla |
| 1 |
c |
Freshly grated coconut |
| 2 |
tb |
Flour |
| 1/2 |
c |
Milk |
| 1/4 |
c |
Butter |
| 1 3/8 |
c |
Crisco |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
WHIP CREAM ICING
Notes: By Karen Evans Jim Thorpe. The Times News. Pa.
Cream 1 cup of Crisco shortening and gradually add 2 cups sugar. Add 1 at a
time, 4 eggs, beating well after each addition. Sift together 3 cups flour
and 2 tsp. baking powder. Mix dry ingredients alternately with 1 cup of
coconut milk and 1 tsp. vanilla. (If you don't have enough coconut milk,
add regular milk to make a full cup.) Fold in 1 cup freshly grated coconut.
Bake for 35-45 minutes at 350° in two 9" square pans, greased and floured.
WHIP CREAM ICING: Cook in double boiler until thick. Let cool. Cream for 4
minutes, 1/4 cup butter and 1/4 cup Crisco. Add 1/2 cup sugar gradually.
Beat 4 minutes. Add flour paste. Beat 4 minutes. Add 1 tsp. vanilla. Beat
until mixed through.
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 6, 1998
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