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
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