Fresh Coconut Loaf Cake
- Reviews 1
Ready In: 1 hr 20 mins
Yields: 2 loaves
Ingredients
- 1 cup shortening
- 2 cups sugar
- 3 1⁄2 cups cake flour, sifted
- 3 1⁄2 teaspoons baking powder, double-acting
- 1 cup evaporated milk
- 3⁄4 teaspoon salt
- 2⁄3 cup fresh coconut, grated
- 6 egg whites
Directions
- Cream shortening; add sugar gradually, and continue creaming until very fluffy.
- Sift flour, baking powder, and salt together.
- Add alternately with milk to creamed mixture.
- Beat egg whites until stiff but not dry.
- Fold egg whites and coconut into batter.
- Cut waxed paper to fit two 9x5x3-inch loaf pan. Grease pans add line with waxed paper.
- Bake about 1 hour at 350 degrees.
- Cool on racks before removing.
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