1-2-3-4 & Shelby’s Wonderful Coconut Cake
1 – cup of shortening
2 – cups of sugar
3 – cups of flour
4 – eggs
4½ tsp baking powder
¾ tsp salt
1 cup of milk
1 Tsp vanilla extract
½ Tsp almond extract
1 can coconut cream
1 container of whipped topping (or you can make your own)
1 bag of coconut flakes
Prep time 30 minutes
Bake time 30-35 minutes at 350 Degrees
Cake base – (this is what my mother called a 1-2-3-4 cake. A nice basic cake recipe that can be altered to whatever your tastes are or just served with chocolate icing. If you are in a hurry – just get a white box cake mix and throw in the whole egg without separating it!)
Sift flour, baking powder, and ½ tsp salt together
Cream shortening, sugar, and 4 egg yolks together.
Add extracts to milk and alternate to creamed mixture with flour mixture until all blended
Take the 4 egg whites and ¼ tsp salt and beat until stiff. Fold into batter
Bake 30-35 minutes at 350 degrees.
Remove from oven and in 10 minutes or so poke holes all over with a long pronged fork. Pour coconut cream over entire top of the cake.
Once cooled, place pan of cake in the refrigerator until ready to serve.
When time to eat, take out the cake and spread whipped topping over the cake. Top with coconut. Coconut can be lightly browned for a toasted coconut taste if desired. Enjoy!!!
Can be altered to whatever your tastes are or just served with chocolate icing