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Ingredients
- 1 c. Crisco shortening
- 2 c. Sugar
- 4 x Large eggs
- 3 c. Flour
- 2 tsp Baking pwdr.
- 1 c. Coconut lowfat milk
- 1 tsp Vanilla
- 1 c. Freshly grated coconut
- 2 Tbsp. Flour
- 1/2 c. Lowfat milk
- 1/4 c. Butter
- 1 3/8 c. Crisco
- 1/2 c. Sugar
- 1 tsp Vanilla
Directions
- Cream 1 c. of Crisco shortening and gradually add in 2 c. sugar. Add in 1 at a time, 4 Large eggs, beating well after each addition. Sift together 3 c. flour and 2 teaspoon baking pwdr. Mix dry ingredients alternately with 1 c. of coconut lowfat milk and 1 teaspoon vanilla. (If you do not have sufficient coconut lowfat milk, add in regular lowfat milk to make a full c..) Mix in 1 c. freshly grated coconut.
- Bake for 35-45 min at 350 in two 9" square pans, greased and floured.
- WHIP CREAM ICING: Cook in double boiler till thick. Let cold. Cream for 4 min, 1/4 c. butter and 1/4 c. Crisco. Add in 1/2 c. sugar gradually.
- Beat 4 min. Add in flour paste. Beat 4 min. Add in 1 teaspoon vanilla. Beat till mixed through.
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