Vintage Coconut Cake

Name: Vintage Coconut Cake
Ingredients: Bake at 350° F. for 35 to 40 minutes.; All ingredients must be at room temperature.; Makes two 8-inch square layers or; two 9-inch round layers.; Sift; together . . . 2 1/2 cups sifted PILLSBURY’S BEST Enriched FLOUR; 4 1/2 teaspoons double-acting baking powder (or 6 3/4 teaspoons single-acting); 1 1/2 teaspoons salt; 1 3/4 cups sugar; Add . . . 3/4 cup vegetable shortening; 1 1/8 cups milk; Beat . . . for 2 minutes until batter is well-blended and glossy. (If electric mixer is used, beat at medium speed for same period of time.); Add . . . 1 teaspoon almond extract; 2/3 cup egg whites, unbeaten; Beat . . . for 2 minutes.; Pour . . . into two, lightly greased, floured, 8-inch square layer cake pans or 9-inch round layer cake pans.; Bake . . . in moderate oven (350°F.) for 35 to 40 minutes.

Vintage Coconut Cake was pinched from <a href="http://recipecurio.com/coconut-fluff-cake/" target="_blank" rel="noopener">recipecurio.com.</a>

INGREDIENTS

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Bake at 350° F. for 35 to 40 minutes.

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All ingredients must be at room temperature.

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Makes two 8-inch square layers or

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two 9-inch round layers.

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Sift

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together . . . 2 1/2 cups sifted PILLSBURY’S BEST Enriched FLOUR

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4 1/2 teaspoons double-acting baking powder (or 6 3/4 teaspoons single-acting)

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1 1/2 teaspoons salt

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1 3/4 cups sugar

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Add . . . 3/4 cup vegetable shortening

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1 1/8 cups milk

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Beat . . . for 2 minutes until batter is well-blended and glossy. (If electric mixer is used, beat at medium speed for same period of time.)

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Add . . . 1 teaspoon almond extract

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2/3 cup egg whites, unbeaten

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Beat . . . for 2 minutes.

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Pour . . . into two, lightly greased, floured, 8-inch square layer cake pans or 9-inch round layer cake pans.

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Bake . . . in moderate oven (350°F.) for 35 to 40 minutes.

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