Wednesday, 16 December 2015

Holiday Season Coconut Snack Cake

HOLIDAY SEASON COCONUT SNACK CAKE 






















Holiday Season Coconut Snack Cake

Ingredients
⅔ cup Crisco shortening
1½ cups sugar
⅔ cup milk
½ teaspoon vanilla extract
½ teaspoon lemon extract
2 cups flour
1 teaspoon salt
½ teaspoon double active baking powder
3 eggs
¼ cup Coconut
¼ cup Pecans
¼ cup Chocolate Chips
¼ cup Raisins

Icing: 
1 cup confectioner sugar
¼ teaspoon almond extract
1 – 2 tablespoons water
Sprinkles


Method
1.                  Prepare 11x7x2 baking pan by greasing and flouring.
2.                  Cream shortening and sugar until light and fluffy.
3.                  Add milk and extracts; blend.
4.                  Stir in dry ingredients, to creamed mixture.  Beat until smooth.
5.                  Add eggs one at a time and beat well after each addition.
6.                  Fold in coconut, pecans, chocolate chips and raisins.
7.                  Beat entire mixture well before pouring into greased and floured baking pan.
8.                  Bake at 300° oven for 25 to 30 minutes.
9.                  Frost or Ice as desired.
10.              Serve accordingly.

Holiday Season Coconut Snack Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe derived from this recipe herewith:-




THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

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