Guess who is at it again! Paula must sleep in the kitchen! As she writes: "Paula really loves the kitchen".
- 3 Eggs (separated)
- 2 Cups Flour
- 1 Cup Sugar
- ¾ Cup Milk
- ½ Cup Shortening
- 2 ½ Teaspoons Baking Powder
- 1 Teaspoon Vanilla
- ¾ Cup Shredded Coconut
- 1 Can Sweetened Condensed Milk
- 1 Can Crème of Coconut
- 1 Tub Non Dairy Whipped Topping
- In a large bowl mix sugar and shortening with wooden spoon until well blended.
- Add Egg Yolks and mix with electric mixer until smooth
- Gradually add Flour and Baking Powder and Milk.
- Mix for 3 minutes
- Add Vanilla
- Mix for 1 minute.
- In a separate bowl beat the egg whites with electric mixer until fluffy.
- Fold into the batter. ( use a rubber spatula and just gently mix egg whites in)
- Pour into a greased 9 x 13 baking pan and bake on 350 degrees for 30 minutes.
- Toothpick inserted in center should come out clean.
- Allow cake to cool for 10 minutes then remove from pan and let cool for 1 hour.
- Mix 1 Can of sweetened condensed milk and crème of coconut.
- Using a straw, poke lots of holes in the cake. Spoon the coconut mixture over the cake until it is gone.
- Place in the refrigerator for 2 hours.
- Spread Whipped Topping on the top of the cake and garnish with shredded coconut.
As usual Paula comes through with a cake that can be used at a festive family meal. However, it demands attention, timing and concentration. That means no chatting on the phone or in ICQ while making it! The milk makes it a dairy cake. This gets a three for difficulty, though well worth it especially if you make fruit cakes with the same recipes. (Now we need the recipes for fruit pie as well!)