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Receta Karen's Fresh Coconut Cake
by Global Cookbook

Karen's Fresh Coconut Cake
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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

  1. 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.
  2. Bake for 35-45 min at 350 in two 9" square pans, greased and floured.
  3. 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.
  4. Beat 4 min. Add in flour paste. Beat 4 min. Add in 1 teaspoon vanilla. Beat till mixed through.