Stately Coconut Layer Cake
Yield
1 cakePrep
20 minCook
25 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
vegetable shortening
|
*
|
| 2 | cups |
sugar
|
|
| 4 | large |
eggs
|
|
| 3 | cups |
cake flour
sifted |
|
| 2 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
milk
|
|
| 1 | teaspoon |
almond extract
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
vegetable shortening
|
*
|
| 473 | ml |
sugar
|
|
| 4 | large |
eggs
|
|
| 7.1E+2 | ml |
cake flour
sifted |
|
| 13 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
milk
|
|
| 5 | ml |
almond extract
|
*
|
| 5 | ml |
vanilla extract
|
|
Directions
Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer.
Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Mix after each addition.
Stir in flavorings. Pour batter into 3 greased and floured 9 inch round cakepans.
Bake at 375℉ (190℃). for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.
Spread filling between layers; spread frosting on top and sides.
