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“I have been baking this cake for 30 years. My best friend's grandmother had baked it for her when she was a child. It is delicious when topped with a scoop of vanilla ice cream and it makes the best strawberry shortcake that I've ever tasted.”
READY IN:
1hr 50mins
YIELD:
2 cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. In large bowl, cream shortening and sugar. Add egg yolks one at a time, beating well after each addition.
  2. In separate bowl, sift together flour, baking powder and salt. Gradually add to shortening mixture.
  3. Add milk, almond extract and vanilla. Mix well.
  4. Beat egg whites until stiff peaks form. Gently fold into shortening/flour mixture.
  5. Fold in coconut.
  6. Spoon into 2 well greased and floured 9 x 5 loaf pans.
  7. Place in COLD oven. Turn oven to 350° and bake for 1 1/2 to 1 3/4 hours. Test for doneness by inserting wooden pick in middle of cake.

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