1 cup butter, softened
1/2 Cup shortening
3 cups sugar
5 large eggs
4 tsp coconut extract
3 cups flour
1/2 tsp baking powder
1/2 tsp salt
1 cup whole milk
2 cups coconut, sweetened, shredded
Preheat oven to 300. Sray an angel fod or bundt pan with non-stick spray and
dust with flour.
In a large mixing bowl, sift together flour, sal and baking powder. Set aside.
Mix butter, shortening, and sugar until fluffy. Add eggs, one at a time, beating
after each until thoroughly mixed. Add coconut extract and mix well. Gradually
add flour mixture and milk, alternating betwen each and mixing wee after each
addition. stir in shredded coconut.
Pour into prepared pan; bake for 90 minutes at 300. Remove from oven and cool in
pan on a wire rack. When cake is still slightly warm, invert and remove from pan to
a serving platter. When cool, dust with powdered sugar. Serve plain or with
strawberies and whipped cream.
EASTLAKE BRIDGE CLUB ACBL SANCTION #260323
Questions? Contact information