Ingredients
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3 c. sugar
1 c. butter, softened
1 c. shortening
7 egg yolks
3 1/4 c. flour
1 tsp. baking powder
1/8 tsp. salt
1 c. milk
1 (1 oz.) bottle coconut extract
7 egg whites, stiffly beaten
1 c. coconut
Glaze
Preparation
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Cream sugar, butter and shortening in large mixer bowl until light and fluffy.
Add egg yolks; beat well.
Sift flour, baking powder and salt together.
Add to creamed mixture alternately with milk, beating well after each addition.
Add coconut extract; mix well.
Fold in egg whites and coconut.
Pour into greased and floured 10-inch tube pan.
Place in cold oven.
Set oven temperature to 325\u00b0.
Bake for 1 1/2 hours.
Cool in pan for several minutes.
Invert onto serving plate.
Drizzle glaze over top and side of cake.
Yield:
24 servings.
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