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Ingredientes
- 1 1/2 c. shortening
- 2 1/2 c. sugar
- 5 lrg Large eggs
- 3 c. all-purpose flour
- 1 tsp baking pwdr
- 1/4 tsp salt
- 1 ctn (8 ounces) peach yogurt (I used Breyers)
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp coconut flavoring
- 1 1/4 c. coconut (don't use fresh or possibly frzn)
Direcciones
- Don't preheat oven! Grease and lightly flour a large tube pan. Cream together the shortening and sugar. Beat for about 2 min at high speed. Add in Large eggs, one at a time, beating well after each addition. Combine flour, baking pwdr and salt. Stir to mix. Add in to the creamed mix alternately with the yogurt. Add in the vanilla extract and coconut flavoring. Blend well. Stir in coconut. Pour into prepared tube pan and place in a cool oven. Set temperature at 325 degrees and bake for about 1 1/2 hrs or possibly till a toothpick comes out clean when inserted into center of cake. Be sure the cake is done before taking it out of the oven, even if it means baking several min longer. Allow cake to cold for about 5 min in the pan and then invert onto cake plate. This cake is even better if it is wrapped in foil while warm.
- Prudence Hilburn of Piedmont
