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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 2 |
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I tried making this with bagged grated coconut...not good...BUT, if you have fresh coconut, DON'T miss out on this loaf! Ingredients:
1 cup shortening |
2 cups sugar |
3 1/2 cups cake flour, sifted |
3 1/2 teaspoons baking powder, double-acting |
1 cup evaporated milk |
3/4 teaspoon salt |
2/3 cup fresh coconut, grated |
6 egg whites |
Directions:
1. Cream shortening; add sugar gradually, and continue creaming until very fluffy.
2. Sift flour, baking powder, and salt together.
3. Add alternately with milk to creamed mixture.
4. Beat egg whites until stiff but not dry.
5. Fold egg whites and coconut into batter.
6. Cut waxed paper to fit two 9x5x3-inch loaf pan. Grease pans add line with waxed paper.
7. Bake about 1 hour at 350 degrees.
8. Cool on racks before removing.
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