Coconut Layer Cake
2 cps flour (sifted before measuring).
1 1/3 cps sugar
1 tsp saslt
1/2 cp Crisco
2/3 cp milk
Blend vigorously by had or in mixer (medium speed) for 2 minutes.
Now stir in (yes all by itself):
3 tsp baking powder(double acting or phosphate type baking powder (Calumet,
Davis, Rumford, Clabber Girl, KC, etc>) With tartrate type (Royal, etc.) use 4 tsp.
Now add 4 egg yolks (unbeaten) (May use 2 whole eggs and yolks, reserving whites for icing)
1/3 cp milk
1/2 tsp lemon extract
1 - Blend by hand or in mixer (medium speed) for 2 minutes.
2 - Pour into two 9" layer pans (9" by 1 1/2 " deep) which have been rubbed with Crisco and lined with waxed paper.
3 - Bake in moderated oven (375 degrees F.) 25-30 minutes.
4 - Frost with your favorite white icing.
5 - Sprinkle top and sides of cake with shredded coconut.