You may also like
Categories:Viewed: 5 - Published at: 4 years ago
Ingredients
- 3/4 c. shortening (do not substitute butter)
- 1 1/2 c. sugar
- 3 eggs, separated
- 1/2 tsp. almond extract
- 2 1/4 c. cake flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 c. milk
Method
- Butter and lightly flour two 9-inch round cake pans.
- Preheat oven to 350°.
- Grate fresh coconut in hand grater or food processor to make 3 cups.
- Cream shortening and slowly add sugar.
- Beat until light and smooth.
- Add egg yolks, one at a time, beating well after each one.
- Stir in almond extract.
- Sift dry ingredients into separate bowl.
- Add alternately in 3 parts with milk until well blended.
- Stir in one cup coconut.
- In a separate bowl, beat egg whites until stiff, but not dry.
- Stir one-third of egg whites into batter.
- Gently fold in remainder.
- Pour batter into cake pans. Bake 25 minutes.
- Insert toothpick in center to make sure cake is done.
- Let layers cool 10 minutes in pans, then remove to cake racks to finish cooling.
- Frost with 7-Minute Frosting.
