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Receta Karen's Fresh Coconut Cake

Name: Karen's Fresh Coconut Cake
Ingredients: 1 c. Crisco shortening; 2 c. Sugar; 4 x Large eggs; 3 c. Flour; 2 tsp Baking pwdr.; 1 c. Coconut lowfat milk; 1 tsp Vanilla; 1 c. Freshly grated coconut; 2 Tbsp. Flour; 1/2 c. Lowfat milk; 1/4 c. Butter; 1 3/8 c. Crisco; 1/2 c. Sugar; 1 tsp Vanilla

de Global Cookbook

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Ingredientes

1 c. Crisco shortening
2 c. Sugar
4 x Large eggs
3 c. Flour
2 tsp Baking pwdr.
1 c. Coconut lowfat milk
1 tsp Vanilla
1 c. Freshly grated coconut
2 Tbsp. Flour
1/2 c. Lowfat milk
1/4 c. Butter
1 3/8 c. Crisco
1/2 c. Sugar
1 tsp Vanilla

Direcciones

Cream 1 c. of Crisco shortening and gradually add in 2 c. sugar. Add in 1 at a time, 4 Large eggs, beating well after each addition. Sift together 3 c. flour and 2 teaspoon baking pwdr. Mix dry ingredients alternately with 1 c. of coconut lowfat milk and 1 teaspoon vanilla. (If you do not have sufficient coconut lowfat milk, add in regular lowfat milk to make a full c..) Mix in 1 c. freshly grated coconut.
Bake for 35-45 min at 350 in two 9" square pans, greased and floured.
WHIP CREAM ICING: Cook in double boiler till thick. Let cold. Cream for 4 min, 1/4 c. butter and 1/4 c. Crisco. Add in 1/2 c. sugar gradually.
Beat 4 min. Add in flour paste. Beat 4 min. Add in 1 teaspoon vanilla. Beat till mixed through.