Be the first to This coconut cake is made in a tube pan.
Ingredients:
- 1 cup shortening
- 2 cups sugar
- 1 teaspoon vanilla extract
- 6 eggs
- 2 cups flour
- 1 teaspoon salt
- 1 can (3 1/2 ounces) coconut
Preparation:
Cream shortening and sugar; add eggs, beating well after each addition. Beat in vanilla. Combine flour and salt; stir into creamed mixture. Fold in flaked coconut. Pour batter into a greased and floured 10-inch tube pan. Bake coconut cake at 325° for 1 hour and 15 minutes, or until cake tests done. Frost as desired.
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