Sift cake flour, baking powder and salt; set aside.
Cream Crisco until fluffy.
Add sugar gradually until all is used; add egg whites, one at a time and beat until fluffy.
Add dry ingredients and milk gradually, beginning and ending with dry ingredients.
Add extract and beat 2 minutes.
Bake in a 350\u00b0 oven.
Bring to a boil, coconut juice and powdered sugar.
Spoon over each layer as you frost your cake.
>COCONUT
Cream butter and sugar well; add dry ingredients which have been sifted together, alternately with milk and beat on slow speed for 2 minutes. Add 3 eggs, unbeaten, and vanilla. Beat on slow speed for 2 minutes. Bake in 3 well greased layer pans at 350\u00b0 for about 20 or 25 minutes. When cake layers are cool, ice with the following Divinity Icing.
Blend first 5 ingredients thoroughly with mixer for at least 2 minutes.
Stir in baking powder, then add egg whites, milk and vanilla.
Beat with mixer for 2 minutes.
Pour into 2 deep 9-inch cake pans, greased and floured.
Bake at 360\u00b0 for 35 to 40 minutes.
x together cream, vanilla, and coconut extract. With mixer on low
Bake our toasted coconut cake mix in oblong pan as directed. Finish with Praline Topping (following).
Makes 16 servings.
For cake:
Preheat oven to 375\
Cream Crisco and sugar well. Beat in eggs. Add flour, vanilla and coconut. Bake at 350\u00b0 until done.
Defrost coconut.
Eggs and butter should be room temperature, probably overnight.
Spray tube pan with Pam.
Cream butter and sugar together well.
Add eggs one at a time and mix well.
Add flour, salt, soda, sour cream and vanilla.
Blend.
Stir in coconut.
Bake 1 hour and 15 minutes or until done.
Cream butter and sugar together.
Add eggs and molasses. Mix well: add soda to buttermilk.
Mix dry ingredients together. Add alternately with milk to batter, beginning and ending with dry ingredients.
Bake in thin layers (about 1/2 in.
thick) in either 9 in. cake pan or old- fashion black griddle for about 12 minutes at 350 degrees.
I use biscuit pan 9 x 13 x 1/2.
Cut to size.
Spread the coconut evenly onto a
e heavy cream, sugar, and coconut cream in a heavy saucepan
Cream butter and sugar together until light and fluffy. Add vanilla and eggs and blend well. Stir soda into buttermilk and add to creamed mixture alternately with flour. Blend well after each addition. Bake in layers at 350\u00b0 for 25 to 30 minutes. The batter fits into three 9-inch pans or four 8-inch pans. Frost with Mile High cake icing.
If you use self-rising flour, leave out salt.
This was Grandma's old fashion \"tea cake.\"
She rolled them out by hand like for biscuits.
But she flattened them out and left her finger prints on them.
I can see them now, where those three fingers left their imprint.
Bake at 350\u00b0 until brown.
Mix sugar, margarine and eggs.
Add buttermilk, coconut and vanilla.
Pour in 2 Ritz pie shells. Bake at 350\u00b0 for 30 minutes.
Mix cake mix according to recipe on box (or use your favorite yellow scratch cake recipe).
Put in 2 cake pans and bake according to directions.
Slice each layer with thread.
Mix 1 package coconut, sour cream, Cool Whip and sugar.
Put between layers, on sides and on top.
Sprinkle with 1 package coconut.
ow until smooth.
Add coconut flavoring.
Combine milk and
1) Mix cake mix, 1/3 cup of
Mix together cake mix, pie filling, eggs, vanilla and nuts. Pour into 9 x 13-inch greased pan.
Mix together flour, sugar, butter and flavoring (will be crumbly).
Sprinkle over batter. Bake at 350\u00b0 for 45 minutes.
Mix cake mix according to package directions except add coconut and flavoring.
Bake in 13 x 9 x 2-inch pan at 350\u00b0 for 30 to 35 minutes.